Ingredients Jump to Instructions ↓

  1. 1/2 cup gin

  2. 2 cups port

  3. 6 sprigs fresh thyme

  4. 6 juniper berries

  5. 4 venison steaks,

  6. 6 ounces each Salt and freshly ground pepper

  7. 3 tablespoons olive oil

  8. 2 tablespoons unsalted butter

  9. 1 onion , peeled and finely chopped

  10. 2 stalks celery, finely chopped

  11. 2 carrots, peeled and finely chopped

  12. 1/2 cup port wine

  13. 1/4 teaspoon Mexican cinnamon

  14. 1/4 teaspoon allspice

  15. 1/2 cup cranberry juice

  16. 2 cups chicken stock

  17. 2 tablespoons cold unsalted butter

  18. 1/4 cup fresh or frozen cranberries, coarsely chopped Salt and freshly ground pepper

  19. 4 large sweet potatoes , peeled, cut into large cubes and cooked until soft

  20. 1 stick unsalted butter

  21. 1 teaspoon chipotle puree

  22. 2 tablespoons maple syrup Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Combine gin, port, thyme and juniper berries in a medium shallow baking dish . Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes. Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices , cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste. In a bowl mash potatoes with rest of ingredients.


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