Pan-fried venison with cranberry sauce
Background
This pan-fried venison with cranberry sauce is perfect for a special (yet quick & easy) meal on Valentine’s day, Christmas, Mother’s Day, Anniversaries and other happy occasions. Serve it with a mash and a salad or blanched veggies.
Ingredients
- 1 Tbsp olive oil
- 2 thick venison steaks steaks, or 4 medallions
- 1 Tbsp balsamic vinegar
- 1 cup of beef stock
- 4 Tbsp cranberry sauce
- 1 garlic clove, crushed
- Sugar to taste
Instructions
- 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.
Categories
- Meal Type: - Dinner - Lunch - Main - Quick & Easy - Seasonal - Supper
- Cuisines: - British
- Occasions: - Anniversaries - Christmas - Dinner Party - Fathers Day - Valentine's Day
- Ingredients: - Game
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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