Venison With Cranberry-Wine Sauce Recipe

Recipe By Slurrp

This venison dish is a perfect combination of rich flavors and tender meat. The cranberry-wine sauce adds a tangy and sweet element to the dish, complementing the gamey taste of the venison. The meat is cooked to perfection, resulting in a juicy and succulent texture. Serve this dish with roasted vegetables or mashed potatoes for a complete and satisfying meal.

4.4
27 Rating -
Rate
Non Vegdiet
2hr 35minstotal
2hr 35m.total
Venison With Cranberry-Wine Sauce
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ingredients serve

Ingredients for Venison With Cranberry-Wine Sauce Recipe

  • 1/4 pound Venison Tenderloin
  • As required Salt And Pepper, To Taste
  • 1/4 tablespoon Olive Oil
  • 1/2 Shallots, Finely Chopped
  • 1/4 cup Cranberries
  • 1/4 cup Red Wine
  • 1/4 cup Beef Broth

Directions: 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.
Nutrition
value
145
calories per serving
6 g Fat6 g Protein12 g Carbs2 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    6g
  • Carbs
    12g
  • Fiber
    2g

MacroNutrients

  • Carbs
    12g
  • Protein
    6g
  • Fiber
    2g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    < 1mg
  • Vitamin A
    94mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    71mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp