Medallions of Venison with Port and Cranberries

ingredients

• 1 cup chicken stock or canned low-salt broth
  1 cup water & 1 teaspoons bouillon
• 1 cup beef stock or canned beef broth
  1 cup water & 1 teaspoons bouillon
• 1/2 cup ruby Port
• 1/3 cup whole berry cranberry sauce
• 3 tablespoons butter
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 8 3- to 1/2 cup venison medallions (each about 1 inch
•  ,thick)

directions

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.

Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.

Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.