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Venison is leaner than other red meat,
for this recipe it is cooked rare to retain its own distinctive
Venison Steaks with
- 1 tablespoon unsalted butter
- 2/3 cup chopped shallots (about 6) or
white part of green onions
- 2 garlic cloves, finely minced
- 3 tablespoons balsamic vinegar or red
- 1 (12-ounce) bag cranberries, picked over
- 1/2 cup granulated sugar
- 4 strips (2 x 1/2-inch each) orange rind
- 1/2 vanilla bean, split lengthwise
- 3 whole cloves
- 2 cups chicken broth
- 1 tablespoon vegetable oil
- 4 (6 to 7 ounces each) boneless venison
steaks from leg
- Heat butter in large skillet over low
heat. Add shallot and garlic; cook, stirring frequently, until
softened, about 7 minutes. Add vinegar; cook until evaporated,
about 3 minutes. Add cranberries, sugar, orange rind, vanilla
bean and cloves. Increase heat to medium; cook until sugar melts
and berries begin to pop, about 5 minutes.
- Ad chicken broth; simmer gently for 10
minutes. Strain through fine-meshed sieve over bowl., pushing
on solids to extract as much juice as possible. Discard solids.
- Heat oil in large skillet over high heat.
Add venison; cook 2 to 3 minutes per side until browned on outside
and cooked to rare. Remove venison to serving plates; keep warm.
Pour off fat from skillet. Add sauce; cook 2 minutes over high
heat. Pour sauce over venison. Serve.
Makes 4 servings.