Preparation:
Marinate venison in marinade 12 to 24 hours, turning once. Remove steaks from marinade, and save marinade.
Heat a large skillet to medium-high heat. Add 2 tablespoons olive oil, and saute the steaks until well-browned, about 3 minutes each side. Remove from pan and set aside.
Add reserved marinade to pan and bring to a boil. Add dried cranberries. Simmer 15 minutes, until the liquid is reduced by half.
Combine 2 tablespoons softened butter and 1 tablespoon cornstarch to make a paste. Whisk into sauce, and stir until thickened, about 2 minutes. Return venison to pan and simmer 2 to 3 minutes, until done to your likeing. (Medium rare to rare is recommended.)
Serve with mashed potatoes and a pinot noir, Bordeaux, or red zinfadel. |
