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medallions-of-venison-with-port-and-cranberries-2069.json
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medallions-of-venison-with-port-and-cranberries-2069.json
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{
"directions": [
"Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.",
"Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.",
"Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate."
],
"ingredients": [
"1 cup chicken stock or canned low-salt broth",
"1 cup beef stock or canned beef broth",
"1/2 cup ruby Port",
"1/3 cup whole berry cranberry sauce",
"3 tablespoons butter",
"8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch\u00a0thick)"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Berry",
"Game",
"Saut\u00e9",
"Fall",
"Spring",
"Ireland"
],
"title": "Medallions of Venison with Port and Cranberries",
"url": "http://www.epicurious.com/recipes/food/views/medallions-of-venison-with-port-and-cranberries-2069"
}