Red Deer Loin Medallions with Cranberries

by Stefan Kolsch

Marinade the medallions in a shallow dish with the orange juice and gin
SERVINGS    
 
2
PREPARATION TIME
30 MINS
COOKING TIME
10 MINS

Ingredients

4 Red Deer Loin Medallions
3 tbsp Orange Juice
3 tbsp Gin
340g Cranberries (with stalks removed)
125ml Dry Red Wine
125ml Maple Syrup
zest of 1 Lemon (cut in strips)
zest of 1 orange (cut in strips)
1 Cinnamon stick
Salt
Black Pepper
Cayenne Pepper
1½ tbsp Olive Oil
sprigs of Tarragon, Chervil or Parsley to garnish

Red Deer Loin Medallions with Cranberries

Instructions

Marinade the medallions in a shallow dish with the orange juice and gin for 20-30 minutes. Combine the wine, maple syrup, zests and cinnamon stick in a heavy saucepan and bring to the boil. Add the cranberries and reduce the heat and gently simmer for 3-4 minutes, or until barely cooked. Remove the pan from the heat the moment the cranberry skins begin to split; they should not be mushy. Strain the berries over another heavy saucepan, discard the zests and cinnamon stick, and boil the sauce until thick and syrupy. Let it cool slightly and stir in the cranberries. Add salt, pepper and cayenne pepper to taste. Keep the sauce warm.
Drain the meat and thoroughly blot dry, season each medallion with salt and black pepper. Heat the oil in a non-stick pan over a high heat and cook the meat for 1 minute each side, or until cooked to taste.

Spoon the cranberry sauce on a platter or plates and arrange the medallions on top. Garnish with the herb sprigs and serve at once.

Serve with mashed potatoes.

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