Venison with cranberries

4 servings

Ingredients

Quantity Ingredient
1 pounds (to 1 1/2 lb) venison loin
3 tablespoons Orange juice
3 tablespoons Gin
12 ounces Bag cranberries
⅔ cup Dry red wine
⅔ cup Maple syrup
3 Strips lemon zest
3 Strips orange zest
1 Cinnamon stick
Salt, black pepper, and cayenne pepper
1½ tablespoon Olive oil
Sprigs of tarragon, chervil or parsley for garnish

Directions

Cut the meat in to «-inch thick medallions. Marinate in the orange juice and gin in a shallow dish for 20-30 minutes/ Pick through the cranberries, removing any stems. combine the wine, maple syrup, zests and cinnamon stick in a heavy saucepan and bring to a boil. Add the cranberries, reduce the heat, and gently simmer for 3-4 minutes, or until barely cooked. Remove the pan from the heat the moment the cranberry skins begin to split; they should not be mushy.

Strain the berries over another heavy saucepan. Discard the zests and cinnamon stick, and boil the sauce until thick and syrupy. There should be about ¾ cup sauce. Let it cool slightly and stir in the cranberries. Add salt, pepper, and cayenne pepper to taste. Keep the sauce warm.

Just before serving, drain the meat and thoroughly blot dry. Season each medallion with coarse salt and cracked black pepper. Heat the oil in a non-stick skillet over high heat. Cook the meat for 1 minute per side, or until cooked to taste. Spoon the cranberry sauce on a platter or plates and arrange the medallions on tops. Garnish with herb sprigs and serve at once.

Note1: You could also prepare beef, pork, or veal medallions the same way.

Note2: You can also grill the meat. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 151 Submitted By DIANE LAZARUS On 10-25-95

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