adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Venison with Cranberry-Wine Sauce
0 Likes
Prep Time:
20 minutes
Total Time:
2 hours 35 minutes
Savor tender venison steaks with a delicious cranberry-wine sauce.
Ingredients:
  • 1/2 cup dry red wine or nonalcoholic red wine
  • 1 tablespoon Dijon mustard
  • 4 venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup beef broth
  • 1/2 cup dried cranberries
  • 2 tablespoons currant or apple jelly
  • 1 tablespoon butter or stick margarine
  • 2 medium green onions, sliced (2 tablespoons)
Instructions:
  • Whisk together wine and mustard until smooth. Place the venison in a resealable plastic bag or shallow glass dish. Pour the wine mixture over the venison and ensure it is well coated. Cover and refrigerate for 2-4 hours, flipping the venison occasionally.
  • Pat dry the venison after removing it from the marinade. Season the venison with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat. Sear the venison in the hot oil for about 4 minutes, turning once, until browned.
  • Pour in the flavorful broth into the sizzling skillet and lower the heat gently. Cover and simmer for approximately 10 minutes, gently flipping the venison halfway through, until it reaches your preferred level of doneness and tenderness. Be careful not to overcook to prevent the venison from becoming tough.
  • Take out the venison from the skillet and set it aside to keep warm. Incorporate the marinade into the skillet, bringing it to a boil while scraping up any flavorful bits from the bottom. Lower the heat to medium and let it cook for about 5 minutes until slightly reduced. Add in cranberries, jelly, butter, and onions. Cook for 1 to 2 minutes, stirring occasionally, until the butter melts and the mixture is hot. Serve the sauce with the venison.

Similar Recipes