Description
A deliciously tender venison dish glazed with a sweet and tangy cranberry-port sauce, perfect for holiday gatherings.
Ingredients
Scale
- 1.5 lbs venison loin or tenderloin
- 2 cups fresh cranberries
- 1 cup port wine
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon olive oil
- Fresh thyme or rosemary, for garnish
- Salt and pepper to taste
Instructions
- Pat the venison dry and season generously with salt and pepper.
- In a skillet over medium-high heat, add olive oil. Sauté minced garlic and shallots until fragrant, about 1-2 minutes.
- Increase heat to high and sear the venison for 3-4 minutes on each side.
- Remove the venison and let it rest. Deglaze the skillet with port wine, scraping up any bits, then add cranberries, honey, and a sprinkle of salt. Simmer for about 10 minutes until thickened.
- Return the venison to the skillet, spoon the glaze over it and warm through for about 5 minutes.
- Before serving, stir in fresh herbs.
- Slice the venison and drizzle with glaze. Serve with sides like roasted vegetables or creamy polenta.
Notes
For the best flavor, consider marinating the venison ahead of time. Always let the meat rest after cooking for optimal juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: venison, cranberry, port, holiday, main dish