Medallions of Venison with Port and Cranberries

• 1 cup chicken stock or canned low-salt broth
• 1 cup beef stock or canned beef broth
• 1/2 cup ruby Port
• 1/3 cup whole berry cranberry sauce
• 3 tablespoons butter
• 8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

1. Combine chicken and beef stocks in heavy small saucepan.
2. Boil until liquid is reduced to 1 cup, about 15 minutes.
3. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes.
4. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes.
5. Whisk in 1 tablespoon butter.
6. Season sauce with salt and pepper.
7. Set aside.
8. Sprinkle venison with salt and pepper.
9. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat.
10. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
11. Divide sauce among 4 plates.
12. Place 2 venison medallions atop sauce on each plate.

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

Taken from www.epicurious.com/recipes/food/views/medallions-of-venison-with-port-and-cranberries-2069 (may not work)