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Venison Steaks with Cranberry Sauce recipe

Venison is leaner than other red meat,for this recipe it is cooked rare to retain its own distinctiveflavor.

Recipe: Venison Steaks withCranberry Sauce

1 tablespoon unsalted butter2/3 cup chopped shallots (about 6) orwhite part of green onions2 garlic cloves, finely minced3 tablespoons balsamic vinegar or redwine vinegar1 (12-ounce) bag cranberries, picked over1/2 cup granulated sugar4 strips (2 x 1/2-inch each) orange rind1/2 vanilla bean, split lengthwise3 whole cloves2 cups chicken broth1 tablespoon vegetable oil4 (6 to 7 ounces each) boneless venisonsteaks from leg

  • Heat butter in large skillet over lowheat. Add shallot and garlic; cook, stirring frequently, untilsoftened, about 7 minutes. Add vinegar; cook until evaporated,about 3 minutes. Add cranberries, sugar, orange rind, vanillabean and cloves. Increase heat to medium; cook until sugar meltsand berries begin to pop, about 5 minutes.
  • Ad chicken broth; simmer gently for 10minutes. Strain through fine-meshed sieve over bowl., pushingon 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 outsideand cooked to rare. Remove venison to serving plates; keep warm.Pour off fat from skillet. Add sauce; cook 2 minutes over highheat. Pour sauce over venison. Serve.

    Makes 4 servings.

    Cooking venison steak with bleu cheese sauce – CookIN' Gone Wild – S1E2 | Indiana DNR

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    1 Comment


    Dry the Venison thorougly with kitchen paper, then sprinkle and press the crushed peppercorns firmly over both sides of each steak.

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