Venison with Cherry, Cinnamon, and Walnuts
Main Dishes | European cuisine
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
The same can be prepared with beef tenderloin.
Ingredients
- Vegetable Oil - 2 tablespoons
- Champagne Vinegar - 3 tablespoons
- Brandy - 4 tablespoons
- Red Grape Juice - 4 fl oz
- Cinnamon - ½ piece
- Ground dried cherries - 1.8 oz
- Fruit Jelly - 1 tablespoon
- Port Wine - 4 tablespoons
- Walnuts - 2 tablespoons
- Butter - 0.4 oz
- Veal broth - 5 fl oz
- Venison - 4 pieces
Step by Step guide
Step 1
It is best to take 4 medallions from the tenderloin.
Step 2
Heat the vegetable oil in a large skillet.
Step 3
Sauté the medallions for 3-5 minutes or until golden brown on all sides. Remove from the skillet and keep warm.
Step 4
Drain excess oil from the skillet. Add sherry vinegar and deglaze. Bring to a boil and simmer until the vinegar has completely evaporated.
Step 5
Add brandy, wine, cinnamon, and cook for 3-4 minutes or until the wine has reduced by half.
Step 6
Pour in the broth and add the cherries, simmering for 5 minutes.
Step 7
Remove the cinnamon, add the jelly, port wine, and walnuts broken into pieces.
Step 8
Whisk in the chilled butter piece by piece, season to taste.
Step 9
Pour the hot sauce over the venison and serve.
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