Venison Medallions With Port Sauce And Potato Croquettes

• 1 lb frozen potato croquettes
• 2 tbsp butter
• 4 tbsp olive oil
• 1 1/2 lb baby carrots
• 1 tbsp fresh marjoram or oregano leaves
• 2 tbsp honey
• 4 - 5.25 oz venison steaks
• 4 slices smoked bacon
• 2 tsp cornstarch, mixed with 2 tbsp water to make a slurry
• 1 1/4 cups chicken or vegetable stock
• 1/3 cup port
• 1/2 cup cranberries

1. Preheat the oven to 400u0b0F. Oil a baking sheet then place the croquettes on top and bake in the oven for 20 minutes or following package directions until crisp and golden.
2. Meanwhile, melt the butter with 2 tbsp of the oil in a saucepan and cook the carrots for 12 minutes, stirring frequently until softened. Stir in the marjoram (or oregano) and honey.
3. Heat the remaining oil in a frying pan, season the venison steaks then wrap each steak with a piece of bacon, securing the bacon in place with toothpicks. Sear the meat on all sides for 4 minutes then set aside. Add the cornstarch slurry to the pan along with the stock and port. Bring to a boil then reduce to a simmer and cook, stirring, for 2 mins until slightly thickened. Return the venison to the pan along with the cranberries and cook gently for 2 mins. Season the sauce to taste.
4. To serve, transfer the venison, croquettes and carrots to warmed serving plates and spoon the sauce over top.

croquettes, butter, olive oil, baby carrots, oregano, honey, bacon, cornstarch, chicken, port, cranberries

Taken from recipes-plus.com/api/v2.0/recipes/17191 (may not work)