Pan-fried venison with cranberry sauce

Season the venison steaks with salt and pepper.

Heat the oil in a frying pan and cook the venison for a minute, then turn over and cook for another minutes. Keep turning it over after a minute on each side for about 8 minutes, depending on the thickness of the meat and how well cooked you like it). Transfer to a plate and rest (under cover).

Make the jus: add the balsamic vinegar to the pan, de-glaze it, then add the stock, cranberry sauce and garlic. Stir, over high heat, until it’s reduced to a gravy-like sauce. Taste it and adjust it to your liking (you might need to add some sugar).

Slice the venison onto plates then pour over the jus.

Serve warm.