Ingredients
- Venison (steaks or chops)
- Fresh cranberries
- Port wine (preferably ruby)
- Brown sugar
- Garlic
- Fresh herbs (such as rosemary or thyme)
- Olive oil
- Salt
- Pepper
Instructions
- Pat the venison dry and season it generously with salt and pepper.
- In a hot skillet, add olive oil and sear the venison for 3-4 minutes on each side.
- Remove the venison from the pan and let it rest.
- In the same skillet, add more oil if needed and sauté minced garlic until fragrant.
- Add fresh cranberries, brown sugar, and pour in port wine; scrape the bottom of the pan.
- Simmer until cranberries burst and sauce thickens.
- Return the venison to the skillet, coating it in the glaze.
- Serve garnished with fresh herbs and alongside roasted vegetables or mashed potatoes.
Notes
For best results, use a meat thermometer to check for medium-rare doneness at 130°F to 135°F. Let the venison rest before slicing to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Paleo