Medallions of Venison with Cherry and Port Wine

January 07, 2004

  • 2 ounces olive oil

  • 12 ounces port wine

  • 12 2-ounce medallions of venison tenderloin, lightly pounded

  • 1 tablespoon sugar

  • 6 ounces espagnole sauce (See cook's note.)

  • 3 ounces dried cherries

  • 4 ounces goat cheese

  • Salt and pepper

  • Flour

Cook's note: Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces, according to information at on the Web. It's traditionally made of a rich meat stock, a mixture of browned vegetables (diced carrots, onions, celery and herbs sauteed in butter) and a brown roux, which is a mixture of flour and fat.

Season medallions with salt and pepper and lightly flour. Brown medallions in olive oil in hot skillet. Remove venison medallions from pan. Add port wine and deglaze - stirring to loosen browned bits of food on the bottom of the pan.

Allow the liquid to reduce by half, add sugar, brown sauce and cherries. Simmer for 5 minutes.


Arrange on plate, alternating medallions of venison and small pieces of goat cheese. Top with port wine-cherry glaze.

Serves 4.

- Source: Christian Asam, general manager and vice president of the Bavarian Inn in Shepherdstown, W.Va.

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