Venison

Getting down to business. Here's the best venison recipe I have found. It comes from my Betty Crocker cookbook. You can find it here on the Internet.



Ingredients

• 1/2 cup dry red wine or nonalcoholic red wine


• 1 T Dijon mustard


• 4 venison tenderloin steaks, about an inch thick


• 1/4 t salt


• 1/4 t course ground pepper


• 1 T olive or vegetable oil


• 1/2 cup beef broth


• 1/2 cup dried cranberries


• 2 T currant or apple jelly


• 1 T butter


• 2 medium green onions, sliced to equal 2 T

1. Mix wine and mustard until will blended. Place venison in a resealable plastic food-storage bag. Pour wine mixture over venison, turn and coat. Seal bag and refrigerate for 2 hour but no longer than 4 hours. Turn occasionally.


2. Remove venison from marinade, reserve marinade. Sprinkle venison with salt and pepper. Heat oil in a 12" nonstick skillet over medium-high heat. Cook venison for 4 minutes, turning once, until brown.


3. Add broth to skillet and reduce heat to low. Cover and cook for 10 minutes, turning venison once until venison is tender and desired doneness. (Do not overcook or venison will become tough)


4. Remove venison from skillet, keep warm. Stir marinade into skillet. Heat to boiling and scrapping up bottom bits, reduce heat to warm. Cook for 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.

I like to serve this dish with garlic mashed potatoes and green beans. A nice red wine, say from the Hudson Chatham Winery, goes well.