Venison With Cranberries Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: , (to 1 1/2 lb) venison loin
3 tbsp: Orange juice,
3 tbsp: Gin,
12 ounce: Bag cranberries,
2/3 cup: Dry red wine,
2/3 cup: Maple syrup,
3 Strips: lemon zest,
3 Strips: orange zest,
1: Cinnamon stick,
Salt, black pepper, and cayenne pepper
1 1/2 tbsp: Olive oil,
Sprigs of tarragon, chervil or parsley for garnish
Directions:
Cut the meat in to
-inch thick medallions. Marinate in the orange juice
and gin in a shallow dish for 20-30 minutes/
Pick through the cranberries, removing any stems. combine the wine, maple
syrup, zests and cinnamon stick in a heavy saucepan and bring to a boil.
Add the cranberries, reduce the heat, and gently simmer for 3-4 minutes, or
until barely cooked. Remove the pan from the heat the moment the cranberry
skins begin to split; they should not be mushy.
Strain the berries over another heavy saucepan. Discard the zests and
cinnamon stick, and boil the sauce until thick and syrupy. There should be
about 3/4 cup sauce. Let it cool slightly and stir in the cranberries. Add
salt, pepper, and cayenne pepper to taste. Keep the sauce warm.
Just before serving, drain the meat and thoroughly blot dry. Season each
medallion with coarse salt and cracked black pepper. Heat the oil in a
non-stick skillet over high heat. Cook the meat for 1 minute per side, or
until cooked to taste. Spoon the cranberry sauce on a platter or plates and
arrange the medallions on tops. Garnish with herb sprigs and serve at once.
Note1: You could also prepare beef, pork, or veal medallions the same way.
Note2: You can also grill the meat. High-Flavor, Low-Fat Cooking by Steven
Raichlen ISBN 0-1402-4123-X pg 151
Source from luhu.jp
-inch thick medallions. Marinate in the orange juice
and gin in a shallow dish for 20-30 minutes/
Pick through the cranberries, removing any stems. combine the wine, maple
syrup, zests and cinnamon stick in a heavy saucepan and bring to a boil.
Add the cranberries, reduce the heat, and gently simmer for 3-4 minutes, or
until barely cooked. Remove the pan from the heat the moment the cranberry
skins begin to split; they should not be mushy.
Strain the berries over another heavy saucepan. Discard the zests and
cinnamon stick, and boil the sauce until thick and syrupy. There should be
about 3/4 cup sauce. Let it cool slightly and stir in the cranberries. Add
salt, pepper, and cayenne pepper to taste. Keep the sauce warm.
Just before serving, drain the meat and thoroughly blot dry. Season each
medallion with coarse salt and cracked black pepper. Heat the oil in a
non-stick skillet over high heat. Cook the meat for 1 minute per side, or
until cooked to taste. Spoon the cranberry sauce on a platter or plates and
arrange the medallions on tops. Garnish with herb sprigs and serve at once.
Note1: You could also prepare beef, pork, or veal medallions the same way.
Note2: You can also grill the meat. High-Flavor, Low-Fat Cooking by Steven
Raichlen ISBN 0-1402-4123-X pg 151
Source from luhu.jp