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