Venison Steaks with Cranberry Sauce

by Gillian Markson | More from this Blogger

18 Jun 2006 04:04 PM

Venison Steaks with Cranberry Sauce Venison is like leaner beef, but with more flavor. This dish pairs it nicely with a sweet and tangy cranberry sauce.

INGREDIENTS: 1 tbs unsalted butter 2/3 cup chopped shallots 2 cloves garlic, finely minced 3 tbs balsamic vinegar 12 oz cranberries, picked over 1/2 cup granulated sugar 4 strips orange rind 1/2 each vanilla bean, split lengthwise 3 whole cloves 2 cups chicken broth 1 tbs vegetable oil 4 steaks boneless venison

DIRECTIONS: 1. Heat butter in large skillet over low heat. 2. Add shallot and garlic. Cook, stirring frequently, until softened, about 7 minutes. 3. Add vinegar and cook until evaporated, about 3 minutes. 4. Add cranberries, sugar, orange rind, vanilla bean and cloves. 5. Increase heat to medium and cook until sugar melts and berries begin to pop, about 5 minutes. 6. Add chicken brot and simmer gently for 10 minutes. 7. Strain through fine-meshed sieve over bowl. Discard solids. 8. Heat oil in large skillet over high heat. 9. Add venison and cook 2 to 3 minutes per side until browned on outside and cooked to rare. 10. Remove venison to serving plates and keep warm. 11. Pour off fat from skillet. Add sauce and cook 2 minutes over high heat. Pour sauce over venison. Serve.

Prep: 5 minutes Cook: 40 minutes Serves: 4

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