Description
A rich and flavorful dish combining earthy venison with a sweet and tart cranberry-port glaze, perfect for gatherings.
Ingredients
- Venison loin or backstrap
- Fresh cranberries
- Good-quality ruby port
- Honey or sugar
- Onion
- Garlic
- Fresh thyme or rosemary
- Butter
Instructions
- Marinate the venison with port, crushed garlic, chopped thyme, and a sprinkle of sugar for at least an hour or overnight.
- Melt butter in a skillet over medium heat, add chopped onions, and cook until translucent.
- Add fresh cranberries and honey, cooking until they burst to create the sauce.
- Pour in the remaining port from the marinade and reduce until slightly thickened.
- Sear the venison in a hot skillet for 3-5 minutes per side, until slightly pink in the center.
- Pour the cranberry and port glaze over the venison and simmer for a minute.
- Serve sliced, drizzled with the glaze, and garnish with fresh herbs.
Notes
Do not overcook the venison; let it rest for a few minutes after cooking to ensure juiciness.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: venison, cranberry, port, glaze, holiday recipe, fall dish