Go Back

Pan-fried venison with cranberry sauce

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  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.