Venison with Berries

[Muban]

Tonight I cooked Venison medallions with a berry sauce and it tasted YUM! No pics I am afraid as I scoffed it too quick. Portion is just for one as it was for only little me:

3 Venison Medallions
Port (A good few glugs!)
Chicken stock (I used 2 ice cubes worth - I freeze fresh chicken stock in ice cube trays for convenience - then give it a quick nuke in the micro to defrost)
Cranberry Sauce
Blackberries
Salt & Pepper
Olive oil

Season medallions with salt and pepper and then coat with a little oil. Heat a frying pan until nice and hot. Fry the Venison for 2 minutes then turn the heat down to medium and turn the Venison over and cook for another 2 minutes. Add the port, stock, cranberry sauce and black berries and cook for a minute or two until berries are heated and sauce is combined. Then..... serve, thats it nice and simple!

I made a home made dauphinoise to go with mine (but used semi skimmed milk and extra light soft cheese with chives instead of cream) - I also added a few very thin slices of onion to give it plenty flavour

[Stan_Lite]

Sounds nice. I would imagine the tartness of the berries would help cut through the richness of the venison.

I've only had venison once and found it quite overpowering on it's own, will have to try this to see if the berries soften the gaminess of the meat.

[Joe 90]

sounds good, if i'm feeling a little more adventurous soon i might have to try this. My fav Italian restaurant in Sheffield does pan fried venison wrapped in Parma ham and that kicks ass :D

[Jonny69]

No-one on here is posh enough to live off deer meat. Frankly, I don't believe you :)

[Muban]

I'm not sure my dodgy phone pic makes it look as good as it does IRL ;D:o

http://i4.photobucket.com/albums/y128/Muban/boatdrink/venison.jpg