Venison With Cranberry-Wine Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Season the venison with salt and pepper.
• STEP 3.Heat a large skillet over medium-high heat and add the olive oil.
• STEP 4.Sear the venison on all sides until browned, about 2 minutes per side.
• STEP 5.Transfer the venison to a baking dish and roast in the preheated oven for 15-20 minutes for medium-rare.
• STEP 6.Remove the venison from the oven and let it rest for 5 minutes before slicing.
• STEP 7.In the same skillet used to sear the venison, add the shallots and cook until softened.
• STEP 8.Add the cranberries, red wine, and beef broth to the skillet.
• STEP 9.Simmer the sauce until it thickens slightly, about 10 minutes.
• STEP 10.Season the sauce with salt and pepper to taste.
• STEP 11.Slice the venison and serve with the cranberry-wine sauce.

Cooking Tips

• Make sure to let the venison rest before slicing to allow the juices to redistribute.
• For a sweeter sauce, you can add a tablespoon of honey or maple syrup to the cranberry-wine sauce.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the simmering sauce.

Storage and Serving

• Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the venison in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the venison with the cranberry-wine sauce on top, and garnish with fresh herbs like thyme or rosemary.