It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Venison Medallions In Dried Cranberry Sauce
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 slices bacon
1 tablespoon butter
1 venison tenderloin, cut into 5 ounce medallions
Cranberry Sauce
2 small shallots, diced
1 cup red wine, divided
3/4 cup unsweetened cranberry juice
1 cup dried cranberries
1/2 cup red wine
salt and ground pepper to taste
sugar to taste
directions
Soak the dried cranberries in the red wine until plump.
Cook the bacon. Remove bacon slices and reserve for another use.
Add butter to the bacon grease and brown the tenderloins for 2 minutes to 140 degrees F. Do not crowd the pan. Remove the medallions and keep warm until ready to serve.
Wilt the shallot in the same sauce pan, then deglaze the pan with the red wine and reduce the glaze by half.
Add remaining ingredients and simmer until the cranberries are cooked. Season with salt and pepper. Add just enough sugar to remove the tartness of the cranberries.
Serve the cranberry sauce over the venison medallions and a bed of wilted spinach.
Recipe Source: "Food Among the Hills" by Linda Coulter
added by
Chef1968
nutrition data
Nutritional data has not been calculated yet.
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