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