Venison Loin Medallions with Cherry Sauce
One of the great virtues of venison, beyond its excellent taste and health benefits, is that it can be prepared in so many ways—soups, stews, ethnic dishes of all sorts, grilled steaks, roasts, and much more. On special occasions it also lends itself to what the hoity-toity call haute cuisine or what my Grandpa Joe would have styled “mighty fine fixin’s.” Describe it as you wish, here’s an example of venison fit for a five-star restaurant.
You’ll need:
- 1 cup low-sodium chicken stock
- 1 cup beef broth
- ½ cup cherry liqueur
- 1/3 cup red cherry pie filling
- 1 tablespoon cornstarch dissolved in ¼ cup water
- 3 tablespoons butter, divided
- 8 venison loin steak medallions (about ½ inch thick)
Combine chicken stock and beef broth in a small, heavy saucepan. Boil until liquid is reduced to a cup (about 15 minutes). Add cherry liqueur and boil until liquid is reduced to about three-quarters cup (about five minutes). Whisk in cherry pie filling and simmer until sauce starts to thicken. Add cornstarch dissolved in water and stir until sauce thickens. Whisk in one tablespoon of the butter. Season sauce with salt and pepper if desired. Set aside.
Sprinkle venison with salt and pepper. Melt remaining two tablespoons of butter in a large non-stick skillet over medium-high heat. Add venison to skilled and cook to desired doneness. Top with cherry sauce and serve.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more!
