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Venison in


Venison in Cranberry and Port Sauce

8 oz. Medallions of venison
4 grams Cranberry sauce
100 ml. Port
2 sprigs Thyme
2 medium Shallot, diced
2 medium Carrots, peeled and diced
15 stalks Fresh spears of asparagus
2 pieces Bay leaves
pinch Sea Salt
125 grams Butter
40 grams Clarified butter
dashes Freshly ground black pepper
125 grams Tagliatelle
few pieces Pink peppercorns, crushed


Trim and pare the asparagus and cook in boiling salted water until tender, drain and refresh in cold water, set aside.

In medium-high heat put the frying pan, melt the clarified butter and start cooking the medallions for 1 minute on each side.

Then remove to a plate and keep warm in a low heat oven.

Pour the excess fat from the pan, then return the pan to the heat, stir fry the diced carrots, shallots, thyme and bay leaves and cook slowly for 5 minutes.

Add in the port and cranberry sauce, and allow to reduce for at least 2 minutes

Whisk in the butter, little by little at a time and pour the contents of pan through a fine sieve.

Season with salt and freshly ground black pepper and keep warm.

Cook the tagliatelle in boiling salted water until al dente.

Drain thoroughly and return to a dry pan, with the rest of the butter and warm.

Divide tagliatelle between two to three plates, arrange the medallions of venison on the top, then garnish with the asparagus tips.

Bring the sauce back to the boil and pour over the venison meat.

Sprinkle the tagliatelle with the the crushed pink peppercorns and serve.

Serve 4-6 people.



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Last modified: May 26, 2003