Ingredients

How to make it

  • 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!

Reviews & Comments 4

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    " It was excellent "
    chef_irish ate it and said...
    Beautiful Dish High 5
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    " It was excellent "
    momo_55grandma ate it and said...
    Nothin like good venison anyway ya fix it{A higher than 5 recipe thanks chef}
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    " It was excellent "
    juels ate it and said...
    This is the kind of food I'd like to see served more at the restaurants.
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  • gapeach55 5 years ago
    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.
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