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Venison Medallions with Maple Cranberry Sauce

Mountain Skillet

Make this Thanksgiving meal of venison medallions, instead of turkey, complete with maple cranberry sauce.

Venison medallions are simple to make and arguably the better part of the backstrap or loin. Cut the backstrap or loin into 1/2-3/4-inch medallions, salt them and then set aside for almost an hour.

Sear the venison medallions in a pan with butter and onions then set aside to make a maple cranberry sauce compliments of Mountain Skillet.


2 cups fresh or frozen cranberries
1/2 meyer lemon juice + zest
4 tbsp maple syrup

Add the cranberries, lemon juice + zest, and maple syrup to a saucepan over medium-high heat. Heat until the cranberries split, about 5-8 minutes, then turn the heat down to low. Cover and allow to cook, stirring every so often, for about 15 minutes. Taste for sweetness, adding more maple syrup depending on your preference.

Serve over the venison medallions and all your other Thanksgiving sides!

More recipes from Wide Open Spaces:

Probably the best venison recipe ever using gin

Simple but classy: rack of venison with shiraz peppercorn sauce

Venison with chimichurri sauce

Wild game recipe: short ribs with sweet potatoes, sage and pluots

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Venison Medallions with Maple Cranberry Sauce