Prep Time: 10 minutes

Cook Time:  15 minutes

Serves: 4

Ingredients:

1 1/2 lbs. of venison (medallions)

1 medium onion, sliced thin

4 T. butter

The Sauce: (or you can use brown gravy)

1 C. pitted black cherries

1/2 C. red wine

1 tsp. corn starch

1/2 C. heavy cream (whipping cream)

2 T. cherry brandy or to taste

What to do:

In a large fry pan over medium-high heat add your butter and onions, sauté until caramelized. Push your onions towards the side of the pan.  Salt and pepper your venison, add more butter if necessary, braise for two minutes on each side in the hot butter. Move to another plate to keep warm. In the same fry pan bring the cherries to a low boil in the red wine, about 5 minutes. Thicken with corn starch and puree, pass the puree through a fine sieve, place in a medium size bowl and gently blend in the whipped cream by hand and add the brandy to taste.  Serve on the side of the venison medallions.