Venison medallions with cranberry and orange sauce

Ingredients for 2 servings:

• 4 medallions of venison (about 70 g each)
• Salt and pepper from the mill
• 1 orange(s), grated peel
• 200 ml red wine
• 200 g cranberries, fresh
• 1 stalk(s) cinnamon
• 1 carnation(s)
• Sweetener, liquid
• 1 tbsp oil
• 10 g butter
• 100 ml Game stock

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the venison medallions with salt and pepper and rub them with half of the orange zest. Cover and let stand for 30 minutes. Place the cranberries in a small saucepan with the cinnamon, cloves, and the remaining orange zest. Pour in the wine and bring to a boil over high heat. Reduce the heat to low and let the cranberries simmer, covered, for 15 minutes over medium heat. Finally, season with sweetener to taste. Heat the oil and butter in a non-stick pan and fry the medallions for 2-3 minutes on each side. Remove from the pan and wrap in aluminum foil to keep warm. Deglaze the pan with the game stock, bring to a boil, and then add it to the cranberry sauce. Boil briefly and season with freshly ground pepper. Arrange the medallions on top of the sauce.