As you review this recipe you will note that it has some of the same items traditionally used for the customary turkey dinner of Thanksgiving. It’s a secret I don’t mind sharing.
Conversions by The Cook’s Cook
- Cook 20 min
- Servings 4
- 200 grams (1 cup) cranberries (fresh or frozen)
- 4 venison steaks, 227 grams (8 ounces) each
- 180 ml (¾ cup) honey
- 30 ml (2 tablespoons) butter
- 10 ml (2 teaspoons) minced garlic
- 1.2 ml (¼ teaspoon) black pepper
- Salt, to taste
- 15 ml (1 tablespoon) extra virgin olive oil
- 60 ml (¼ cup) red wine
- 150 grams (½ cup) walnuts
1. In medium saucepan, combine cranberries, honey and 60 ml (¼ cup) water. Simmer over medium heat until cranberries burst, about 5 minutes. Remove from heat.
2. In small skillet melt 15 ml (1 tablespoon) butter; add garlic and sauté for 3 minutes.
3. Add butter and garlic to cranberries. Stir and season with pepper and salt.
4. In large skillet add olive oil and warm on medium heat until thinned. Add steaks and sear (3 minutes), turn for 2 minutes, cover and cook for 4-5 minutes longer being careful not to overcook them.
5. Add wine to cranberry mix, reheat to boil and remove from heat. Place steaks on a plate, drizzle cranberry sauce over them and add walnuts. If it’s spring try fiddleheads or string beans and baked sweet potato as sides.