Instructions

1. Season the venison steaks with salt and pepper.
2. 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).
3. 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).
4. Slice the venison onto plates then pour over the jus.
5. Serve warm.