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