Venison goes beautifully with any sort of berry. In the winter, I especially like to experiment with cranberry dishes. This year, I had a HUGE box of oranges that I gotten for a fundraiser, and was madly thinking of things I could do with them before they went bad. I came upon this cranberry and orange relish, paired it with venison steaks, and was very, very happy.
Recipe: Cranberry and Orange Relish
- Wash the cranberries and scrub the orange. Quarter the orange and remove seeds (leave the peel on). Put cranberries and orange in a food processor and pulse until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly. Add the ginger paste and agave necter, taste to adjust the sweetness as desired. Stir well and refrigerate for at least 2 hours before serving.
You can freeze the relish for up to 2 months. Makes about 2 1/2 cups.
You can use 1 cup of white sugar instead of agave nectar.
Cooking time (duration): 5
Recipe: Venison Steaks
- 4 venison steaks (or medallions) olive oil salt and pepper to taste
- Heat the grill to 300. Rub each steak with some olive oil, salt and pepper. Cook to medium rare (about 4 minutes per side, depending on how thick the steaks are).
Cooking time (duration): 10
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.
See this link at The Local Cook and find more great sauces.