Venison Steaks with Cranberry Sauce

John Taylor Butchers Venison Steaks with Cranberry Sauce


1 tablespoon butter
2/3 cup chopped shallots (about 6) or white part of green onions
2 garlic cloves, finely minced
3 tablespoons balsamic vinegar or red wine vinegar
1 (12-ounce) bag cranberries, picked over
1/2 cup granulated sugar shopping list
4 strips (2 x 1/2-inch each) orange rind
1/2 vanilla bean, split lengthwise
3 whole cloves
2 cups chicken broth
1 tablespoon vegetable oil
4 (6 to 7 ounces each) boneless venison steaks from leg


Heat butter in large skillet/frying pan over low heat.

Add shallot and garlic; cook, stirring frequently, until softened, about 7 minutes.

Add vinegar; cook until evaporated, about 3 minutes.

Add cranberries, sugar, orange rind, vanilla bean and cloves.

Increase heat to medium; cook until sugar melts and berries begin to pop, about 5 minutes.

Add chicken broth; simmer gently for 10 minutes.

Strain through fine-meshed sieve over bowl., pushing on solids to extract as much juice as possible.

Discard solids.

Heat oil in large skillet/fryingpan over high heat.

Add venison; cook 2 to 3 minutes per side until browned on outside and cooked to rare.

Cook 4 to 6 minutes for medium done

Remove venison to serving plates; keep warm.

Pour off fat from skillet.

Add sauce; cook 2 minutes over high heat.

Pour sauce over venison.

Serve with a side Chef's salad with a mild vinaigrette dressing.. beans, potatoes..... delcious!



2019/2020 SEASON