Medallions of venison with sun dried cherry sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | To 6 juniper berries, lightly crushed (optional) | |
| 1 | Clove | |
| 6 | Peppercorns | |
| 1 | small | Clove garlic |
| 1 | small | Shallot, cut in pieces |
| Tie up in cloth bag. | ||
| ½ | cup | Venison or beef stock |
| ½ | cup | Cranberry juice |
| ½ | cup | Apple juice |
| Bring to boil, add bag of spices. Simmer for 5 minutes. | ||
| ⅓ | cup | Sun dried cherries |
| 8 | Pieces of venison loin, about 3 oz each. | |
| Salt and pepper to taste | ||
| 1 | tablespoon | Fresh thyme, chopped |
Directions
sun dried cherries and fresh thyme sprigs as garnish After broth has simmered for about 5 minutes, add the sun dried cherries and simmer for about 10 more minutes or until cherries are starting to plump up. Remove spice bag. Puree the stock and cherries. Rub pieces of venison with salt, pepper and thyme. Saute in hot skillet until medium doneness. (about 45 seconds to one minute per side) Pour a bit of pureed stock onto plate and place 2 medallions onto pool of sauce. Garnish with fresh thyme and additional sun dried cherries. Makes 4 Origin: Adapted from Appeal, Winter 1995.
Shared by: Sharon Stevens, Dec/95.