Sauteed Venison Medallions With Dried Cranberries

• 1 tablespoon unsalted butter
• 1 large shallot, diced
• 1 cup strong veal stock
• 1/2 cup dry red wine
• 1 cup fresh orange juice
• 1/2 cup dried cranberries
• 1 tablespoon fresh rosemary leaves
• Coarse salt and freshly ground pepper
• 4 medallions from boneless loin of venison (about 3 ounces each)
• 1 tablespoon olive oil

1. Melt the butter in a saucepan and gently saute the shallot until soft.
2. Add the veal stock, red wine, orange juice, cranberries and rosemary.
3. Simmer gently for 30 minutes, uncovered, so that the sauce reduces by three-quarters.
4. Taste for seasoning and keep warm.
5. In a small saute pan, fry the medallions on both sides in the olive oil until rare or medium rare.
6. Place on two individual heated plates and spoon the sauce on the side.

unsalted butter, shallot, veal stock, red wine, orange juice, cranberries, rosemary, salt, boneless loin, olive oil

Taken from cooking.nytimes.com/recipes/7220 (may not work)