Name: Pan-fried venison with cranberry sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

Pan-fried venison with cranberry sauce

14 Feb 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

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.