Medallions Of Venison With A Cranberry Port Sauce

• 1 cup chicken broth
• 1 cup beef broth
• 1/2 cup ruby port
• 1/3 cup whole berry cranberry sauce
• 3 tablespoons butter
• 8 slices venison, medallions (1/2' thick)

1. Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.
2. Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes).
3. Stir in cranberry sauce, simmer until sauce begins to thicken, about 4 minutes). Remove from heat, whisk in 1 Tbsp of butter. Season with S&P. Set aside.
4. Sprinkle venison with S&P. Melt remaining butter in frying pan over med heat. Add venison to skillet and cook to desired doneness. (about 3 minutes per side for medium rare).
5. Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.

chicken broth, beef broth, ruby port, whole berry, butter, medallions

Taken from www.food.com/recipe/medallions-of-venison-with-a-cranberry-port-sauce-118975 (may not work)