Description
A delightful dish of tender venison coated in a sweet and tangy cranberry and port glaze, perfect for holiday gatherings.
Ingredients
Scale
- 1 boneless venison cut
- 1 cup fresh cranberries
- 1/2 cup port wine
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup brown sugar
Instructions
- Marinate the venison by combining the port wine, minced garlic, and herbs in a resealable bag. Let it sit for at least 30 minutes, preferably overnight.
- Heat a skillet over medium-high heat and add olive oil. Remove venison from the marinade and sear for 3-4 minutes on each side until crusted.
- Add cranberries and reserved marinade to skillet, simmering until cranberries burst and sauce thickens, stirring often.
- Return the seared venison to the skillet, letting it soak in the glaze for a few minutes.
- Slice the venison against the grain and serve drizzled with the cranberry port sauce, garnished with fresh herbs.
Notes
Experiment with seasonal side dishes such as mashed potatoes or roasted Brussels sprouts to complement the venison.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: venison, cranberry, port, holiday, family recipe