Name: Venison With Cranberry-wine Sauce Recipe
Total time: 155 min
Yield: 4
Cuisine: American

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Enjoy these juicy venison steaks that are delicately flavored with an easy to prepare cranberry-wine sauce. 

How to make Venison With Cranberry-wine Sauce Recipe

Betty Crocker

Crawler

American

<p>Enjoy these juicy venison steaks that are delicately flavored with an easy to prepare cranberry-wine sauce. </p>

Dry red wine or nonalcoholic red wine

Dijon mustard

4 venison tenderloin steaks,  about thick

Salt

Coarsely ground pepper

Olive or vegetable oil

Beef broth

Dried cranberries

Currant or apple jelly

Butter or stick margarine

Medium green onions,  sliced

1 mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.

step 1

2 remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.

step 2

3 add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (don't overcook or venison will become tough.).

step 3

4 remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.

step 4