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Home Recipes Venison Medallions with Cranberry-Red Wine Cream Sauce

Roe deer France Intermediate

Venison Medallions with Cranberry-Red Wine Cream Sauce

Name: Venison Medallions with Cranberry-Red Wine Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Cuisine: France
Ingredients: 600 g venison fillet (trimmed and cut into large cubes or medallions); 200 g shallots (fresh or frozen); 250 g mixed mushrooms (such as chestnut, button, oyster, or wild mushrooms); 250 ml fresh thyme (use a dry, full-flavored wine); 50 ml fresh flat-leaf parsley; 3 c. de chá fresh thyme (or reduced veal stock); 1 ramo unsalted butter; 1 folha good-quality sausage meat or fine pork stuffing; 1 c. de chá shallots (finely chopped, plus extra to finish); 200 ml bay leaf; 1 c. de sopa flat-leaf parsley; 50 g unsalted butter (divided); 2 c. de sopa neutral oil; 1 unidade oat cream (finely chopped); black pepper (to taste); salt (freshly ground, to taste)

Tender venison medallions are quickly seared, served over buttery mushrooms, and finished with a glossy red wine cream sauce and sweet-tart cranberries. This elegant dish brings together the deep flavor of roe deer venison with classic woodland ingredients for a restaurant-worthy dinner at home.

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20 min preparation 30 min cooking 50 min total

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Venison Medallions with Cranberry-Red Wine Cream Sauce

Overview

An elegant venison dish with a classic sweet-tart finish

This recipe takes inspiration from a traditional French game pairing and translates it into a polished English-style venison main course. The natural richness of roe deer venison is balanced by cranberries, earthy mushrooms, red wine, and a touch of cream. It is ideal for autumn and winter entertaining, yet simple enough for a confident home cook.

Preparation

20 min

Cooking

30 min

Total time

50 min

Servings

Marinade

Difficulty

Intermediate

Preparation

Recipe steps

Prepare the cranberries

4 min

Place the cranberries in a small saucepan with the sugar and 1 tablespoon of the red wine. Cover and cook over medium heat for 3 to 4 minutes, just until the berries begin to burst but still hold some shape. Set aside.

Cook the mushrooms

6 min

Clean and slice the mushrooms if needed. Heat half the butter in a frying pan over medium-high heat, add the mushrooms, season lightly with salt and pepper, and sauté for 5 to 6 minutes until golden and any moisture has evaporated. Stir in the parsley, then keep warm.

Sear the venison

4 min

Pat the venison dry and season well with salt and black pepper. Heat the olive oil in a heavy frying pan over high heat. Sear the venison for about 2 to 3 minutes, turning to colour all sides while keeping the centre slightly pink. Transfer to a warm plate and reserve the juices.

Build the sauce

10 min

Lower the heat to medium. Add the remaining butter and the chopped shallot to the pan and cook for 1 minute until softened. Pour in the remaining red wine and the Cognac, then add the thyme, bay leaf, and veal stock concentrate. Bring to the boil and reduce until slightly syrupy and concentrated.

Finish with cream

8 min

Remove the thyme and bay leaf. Stir in the cream and simmer gently for 3 to 4 minutes until the sauce lightly coats the back of a spoon. Taste and adjust the seasoning.

Warm the venison in the sauce

2 min

Return the venison and any resting juices to the pan. Simmer very gently for 2 to 3 minutes, just until the meat is warmed through and tender. Do not boil hard or the venison may toughen.

Tips

Chef tips

Use venison fillet or another tender cut, as this recipe relies on quick cooking rather than long braising.
Do not overcrowd the pan when searing the meat; cook in batches if needed for proper browning.
A dry red wine with good fruit and moderate tannin gives the best balance in the sauce.
If using frozen cranberries, cook them straight from frozen and add an extra minute.
For a deeper sauce, replace part of the cream with a spoonful of cold butter whisked in at the end.

Plating

Plating tips

Serve over a neat bed of sautéed mushrooms so the venison stays elevated and visible.

Spoon the cranberries sparingly around the meat for colour and contrast rather than covering the dish.

Finish with a light scattering of chopped parsley and a few turns of black pepper.

This dish pairs beautifully with celeriac purée, buttery mashed potatoes, or roasted root vegetables.

Pairings

Perfect Pairings

Celeriac purée

Silky celeriac purée adds an earthy, elegant base that complements the gamey richness of venison.
Buttered mashed potatoes

Classic mashed potatoes soak up the red wine cream sauce beautifully.
Roasted root vegetables

Roasted parsnips, carrots, and beetroot echo the autumnal character of the dish.

Food & wine pairing

Wine Pairing

Serve this venison with a structured, fruit-forward red wine such as Pinot Noir, Côtes du Rhône, or a mature Bordeaux. The cranberry and red wine sauce also works beautifully with Northern Rhône Syrah or an elegant cool-climate Cabernet Franc.

FAQ

Frequently asked questions

Can I use another cut of venison?

Yes. Tender cuts such as loin, backstrap, or haunch steaks work well. Avoid stewing cuts unless you adapt the cooking method for slow braising.

Can I use lingonberries instead of cranberries?

Absolutely. Lingonberries are a very traditional match for venison and can be used in exactly the same way.

How do I keep venison tender?

Sear it quickly over high heat and avoid overcooking. Venison is lean, so it becomes dry and firm if cooked too long.

Can I make the sauce in advance?

Yes. You can prepare the sauce and cranberry compote ahead of time, then gently reheat and add the venison just before serving.

What should I serve with venison and cranberries?

Mashed potatoes, celeriac purée, buttered noodles, braised red cabbage, or roasted root vegetables are all excellent choices.

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