Venison Medallions With Cranberry Chipotle Sauce

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venison medallionsOne of my friends comes from up north in a land where deer roam free. Her family came to visit recently and brought her the fruits of the land… in ziploc baggies full of deer parts. She graciously brought me my very first venison. Yes, believe it or not, I’ve never had venison.

My reason for this is that I’m not from Texas. I’m an east coaster where we don’t shoot things. We purchase things in a grocery store and don’t question where it comes from. That being said if a deer or other similar animal fell apart into baggies in front of me, I wouldn’t turn it away. 😉

Being a foodie, I decided to go fancy for my first deer eating adventure. I made venison medallions with cranberry chipotle sauce. I decided to call them medallions to make it seem uber-fancy. The venison was ground venison so you could also call the medallions venison burgers instead but it doesn’t have that same ring to it.

Call them what you wish. They were tasty! The sauce was quick and easy to make and very colorful. You can also serve the sauce over regular burgers, pork chops, or turkey burgers. This would also be great over leftover turkey at Thanksgiving.

Venison Medallions with Cranberry Chipotle Sauce

  • 1 cup fresh cranberries
  • 1/4 cup water
  • 2 tbsp honey
  • 1 chipotle chili with adobe sauce (from a can)
  • 2 cloves garlic, minced
  • 1/4 red wine such as merlot
  • 1 1/2 lb ground venison

In a sauce pan, heat cranberries, water, and honey over medium heat. Stir occasionally and cook for about 10 minutes until the berries start to burst. If you like a sweeter sauce, you can use up to 1/4 cup honey. Meanwhile remove the seeds and chop the chili pepper, and keep some of the sauce from the can.

Add the garlic, chili with a little bit of the adobe sauce to taste, and the wine to the berries and simmer for about 5 minutes until the sauce thickens. Form 6 burgers from the ground venison and cook under the broiler until done the way you like. Serve with the cranberry sauce spooned over top.

I had mine with no bun, but you could also add a bun and maybe a bit of goat cheese for something even fancier. I also had a tasty side of steamed brussel sprouts with some of the cranberry sauce on them too.

Have you ever had venison? How did you make yours?

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