• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Venison Medallions with Cherry-Wine Sauce

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1/2 c Port --or other sweet red
  • -wine
  • 1/2 c Dried tart cherries
  • 1/2 ts Dried thyme
  • 14 1/4 oz Fat-free beef broth
  • 16 Whole allspice
  • 16 Juniper berries; optional
  • 1/2 ts Salt; divided
  • 1/8 ts Pepper
  • 6 Venison tenderloin steaks
  • ---4 ounces each --about 1
  • -1/2 inch thick
  • 2 ts Margarine
  • Cooking spray
  • 1/2 c Minced shallots
  • 2 Garlic cloves; minced
  • 2 ts Water
  • 1 ts Cornstarch


1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove
from heat. Cover; set aside.

2. Place allspice and juniper in a spice or coffee grinder; process until
finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt,
and pepper over venison. Melt margarine in a skillet coated with cooking
spray over medium-high heat. Add venison; cook 5 minutes on each side or
until browned. Reduce heat to medium; cook 3 minutes on each side or until
desired degree of doneness. Remove venison from skillet; keep warm.

3. Add shallots and garlic to skillet, sauté 2 minutes. Add cherry mixture,
1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce
heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine
water and cornstarch; add to cherry mixture. Bring to a boil; cook 1
minute, stirring constantly. Serve sauce with venison.

Yield: 6 servings (serving size: 3 ounces venison and 2 tablespoons sauce).

Note: You can substitute 1/2 cup cranberry juice for the port, if desired.

Calories 201 (18% from fat); fat 4.1g (sat 1.3g, mono 1.5g, poly 1.1g);
protein 25.6g; carbohydrate 13.4g, fiber 0.9g; cholesterol 0mg; iron 4.5mg;
sodium 320mg; calcium 22mg.

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