Recipe

Venison Steaks With Cranberry Sauce Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago Wild venison, cooked from rare to medium, your preference; served with a lovely combo of fresh vegetables... Prep:15m Cook:6m Servings:4	Chefelaine
	easy delicious

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Ingredients

1 tablespoon butter

2/3 cup chopped shallots (about 6) or white part of green onions

2 garlic cloves, finely minced

3 tablespoons balsamic vinegar or red wine vinegar

1 (12-ounce) bag cranberries, picked over

1/2 cup granulated sugar

4 strips (2 x 1/2-inch each) orange rind

1/2 vanilla bean, split lengthwise

3 whole cloves

2 cups chicken broth

1 tablespoon vegetable oil

4 (6 to 7 ounces each) boneless venison steaks from leg

Directions

Heat butter in large skillet over low heat.

Add shallot and garlic; cook, stirring frequently, until softened, about 7 minutes.

Add vinegar; cook until evaporated, about 3 minutes.

Add cranberries, sugar, orange rind, vanilla bean and cloves.

Increase heat to medium; cook until sugar melts and berries begin to pop, about 5 minutes.

Add chicken broth; simmer gently for 10 minutes.

Strain through fine-meshed sieve over bowl., pushing on solids to extract as much juice as possible.

Discard solids.

Heat oil in large skillet over high heat.

Add venison; cook 2 to 3 minutes per side until browned on outside and cooked to rare.

Cook 4 to 6 minutes for medium doneness.

Remove venison to serving plates; keep warm.

Pour off fat from skillet.

Add sauce; cook 2 minutes over high heat.

Pour sauce over venison.

Serve with a side Chef's salad with a mild vinaigrette dressing.. beans, potatoes..... delcious!

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Comments

gapeach55 1 year, 1 month ago said:
Sounds very good! My husband loves venison. I am always looking for ways to prepare it. I do love the backstrap. It taste just like beef roast, I usually cook it that way with vegs.