- 1 cup chicken stock or canned low-salt broth
- 1 cup beef stock or canned beef broth
- 1/2 cup ruby Port
- 1/3 cup whole berry cranberry sauce
- 3 tablespoons butter
- 8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)
- 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.