Description
A rich and flavorful dish featuring tender venison glazed with a sweet and tangy cranberry and port sauce, perfect for holiday gatherings.
Ingredients
- Venison loin or tenderloin
- Salt and freshly cracked black pepper
- Olive oil
- Shallots, finely chopped
- Fresh or frozen cranberries
- Port wine
- Honey or maple syrup (optional)
- Dijon mustard
- Fresh rosemary and thyme
- Salt and pepper to taste
Instructions
- Season the venison with salt and pepper.
- Heat oil in a skillet over medium-high heat, then sear venison for 3-4 minutes on each side.
- Remove the venison and let it rest.
- Sauté the shallots in the same skillet until translucent.
- Add cranberries and cook until they burst.
- Pour in the port wine and deglaze the pan.
- Add honey or maple syrup, mustard, and herbs, and simmer until thickened.
- Return the venison to the skillet and coat with the glaze.
- Let it simmer together for 2-3 minutes.
- Rest the venison before slicing and serve with the glaze.
Notes
Cooking venison requires careful temperature monitoring; aim for medium-rare, about 130°F.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Glazing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: venison, cranberry glaze, holiday recipe, savory dish, port wine