Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes Recipe

Name: Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup gin; 2 cups port; 6 sprigs fresh thyme; 6 juniper berries; 4 venison steaks, 6 ounces each; Salt and freshly ground pepper; 3 tablespoons olive oil; 2 tablespoons unsalted butter; 1 onion, peeled and finely chopped; 2 stalks celery, finely chopped; 2 carrots, peeled and finely chopped; 1/2 cup port wine; 1/4 teaspoon Mexican cinnamon; 1/4 teaspoon allspice; 1/2 cup cranberry juice; 2 cups chicken stock; 2 tablespoons cold unsalted butter; 1/4 cup fresh or frozen cranberries, coarsely chopped; Salt and freshly ground pepper; 4 large sweet potatoes, peeled, cut into large cubes and cooked until soft; 1 stick unsalted butter; 1 teaspoon chipotle puree; 2 tablespoons maple syrup; Salt and freshly ground pepper

Servings: persons

1/2 cup gin
2 cups port
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
Salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/4 teaspoon Mexican cinnamon
1/4 teaspoon allspice
1/2 cup cranberry juice
2 cups chicken stock
2 tablespoons cold unsalted butter
1/4 cup fresh or frozen cranberries, coarsely chopped
Salt and freshly ground pepper
4 large sweet potatoes, peeled, cut into large cubes and cooked until soft
1 stick unsalted butter
1 teaspoon chipotle puree
2 tablespoons maple syrup
Salt and freshly ground pepper

1
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
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
In a bowl mash potatoes with rest of ingredients.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup gin, 2 cups port, 6 sprigs fresh thyme, 6 juniper berries, and more.

Yes, Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes

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