• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsCopper, Natrium

Ingredients Jump to Instructions ↓

  1. 4 Venison steaks - (6 to 8 oz ea) - trimmed of all fat,

  2. Gristle and bone

  3. Sauce

  4. 1 Dry red wine

  5. 1/2 cup 118ml Balsamic vinegar

  6. 1 lb 454g / 16oz Fresh cranberries

  7. 1 Lemon - juice only

  8. 2 sections Rosemary

  9. 1 Shallot - minced

  10. 1/4 cup 40g / 1.4oz Brown sugar

  11. 1 tablespoon 15ml Cornstarch - mixed with

  12. 1 tablespoon 15ml Cold water

  13. Salt - to taste

  14. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Prepare sauce. To large saucepan, add red wine and next 5 ingredients. Bring to a boil over medium-high heat, uncovered. Lower to medium heat and reduce liquid by one-half. Remove rosemary and allow mixture to cool.

  2. When cooled, transfer contents to a blender or food processor and puree. If you wish, you can strain the liquid through a strainer to remove any large pieces. Do not attempt to process the HOT sauce in the blender or processor! It has to be cool. As soon as you turn on the machine, hot liquid cranberry sauce will spew out of the top and burn you and/or make a really big mess.

  3. Return processed sauce to the saucepan and add brown sugar and half of the cornstarch mixture. Heat to boil. Add additional cornstarch mixture to thicken, if needed. Adjust sweet and sour flavors as desired by adding additional balsamic vinegar (sour) or brown sugar (sweet). Season with salt and pepper.

  4. Season venison with salt and pepper. Grill, broil or pan sear until medium-rare. Spoon a little sauce on each plate. Slice venison across the grain and arrange slices over sauce. Garnish with additional cranberries, fresh herb, orange slice, etc.

  5. This recipe yields 4 servings.


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