Venison Steaks with Cranberry-Port Sauce

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45 minutes 4 Servings Print RecipeEmail Recipe


4 venison steaks (about 6 ounces each – each 1/2 inch thick)
  ground black pepper
1⁄2 spanish onion (thinly sliced)
2tablespoonjuniper berries (bruised)
1sprigfresh thyme (or 1/2 teaspoon dried and crumbled)
1 bay leaf (crumbled)
2cupred burgundy
3cupruby port
2cupwhole cranberry sauce (canned or homemade)
1⁄2cupfresh lemon juice
3tablespoonclarified unsalted butter


Wipe venison steaks dry with paper toweling; sprinkle both sides with salt and pepper. Place steaks in single layer in glass or other noncorrodible baking dish. Distribute onion, juniper berries, rosemary, thyme, and bay leaf evenly over steaks; add Burgundy and 2 cups of the port. Cover dish tightly with plastic wrap; refrigerate 36 to 48 hours, turning steaks at least once.

About 25 minutes before serving, heat cranberry sauce, remaining 1 cup port, and the lemon juice in medium noncorrodible saucepan over medium heat to boiling, stirring often. Boil sauce gently, uncovered, until thickened, about 20 minutes; you should have about 1 1/2 cups.

Heat clarified butter in large heavy skillet over medium-high heat until very hot. Lift venison from marinade; pat dry with paper toweling. Brown steaks in hot butter until well browned on outside but still pink inside, about 3 minutes per side. Remove steaks to warmed serving platter; spoon sauce over steaks to serve.


Preparation time does not include refrigeration time for marinade.

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