Christmas Venison with Cranberry Wine Sauce
Jodie Paul
December 19, 2022
Ingredients
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1/2 cup dry red wine or nonalcoholic red wine
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1 tablespoon Dijon mustard
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4 venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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1 tablespoon olive or vegetable oil
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1/2 cup beef broth
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1/2 cup dried cranberries
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2 tablespoons currant or apple jelly
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1 tablespoon butter or stick margarine
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2 medium green onions, sliced (2 tablespoons)
Instructions
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Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
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Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
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Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
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Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.
