I created this dish especially for Pullo's HBO Rome party March 25 Season II Finale Bash

Ingredients
1 cup chicken broth
1 cup beef broth
1/2 cup ruby port
1/3 cup whole berry cranberry sauce
3 tablespoons milk fat
8 slices venison, medallions (1/2" thick)

Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.
Add port wine to broth, boil until reduced to 3/4 cup (about 15 minutes).
Stir in cranberry sauce, simmer until sauce begins to thicken (about 4 minutes). Remove from heat, whisk in 1 spoonful of butter. Season with salt and black pepper. Set aside.

Sprinkle venison with salt and black pepper. Melt remaining fat in frying pan over medium heat. Add venison to skillet and cook to desired doneness (about 3 minutes per side for medium rare).

Divide sauce among IV plates. Place medallions atop sauce on each plate and serve hot.