Pan Roasted Venison With Spicy Cranberry Mexican Cinnamon Sauce With Whipped Sweet Potatoes
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Gin2 cups
Port6 sprigs
Thyme (fresh)1
Salt3 tbsps
Olive Oil2 stalks
Celery (finely chopped)1 cup
Port Wine1 tsp
Cinnamon (mexican)1 tsp
Allspice1 cup
Cranberry Juice2 cups
Chicken Stock2 tbsps
Maple SyrupDirections:
1
Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish
2
Add the venison and turn to coat
3
Cover and marinate in refrigerator for 30 minutes
4
Heat oil in a large saute pan over high heat until almost smoking
5
Remove the venison from the marinade and shake off excess
6
Season with salt and pepper to taste
7
Cook on one side until golden brown
8
Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes
9
Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat
10
Add the onions, celery and carrots and cook until soft
11
Raise the heat to high and add the port, cook until dry
12
Add the spices, cranberry juice, and chicken stock
13
Strain the sauce and discard solids
14
Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through
15
Season with salt and pepper to taste
16
Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients