About this recipe:A glowing sauce of red wine and sweet-sour cranberries turns lean venison into a dinner party dish. Try serving with polenta or mashed potatoes, or Sweet Roasted Squash with Shallots (on this website).
4 venison fillet steaks, about 125 g (4½ oz) each
1 bay leaf
50 g (1¾ oz) red onions, thinly sliced
250 ml (9 fl oz) red wine
125 g (4½ oz) cranberries, defrosted if frozen
2 tablespoons tomato purée
4 tablespoons cranberry sauce
Salt and black pepper
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Method Prep:10min › Cook:20min › Ready in:30min
Place the venison, bay leaf and onions in a bowl and pour the wine over them. Cover and leave to marinate in the refrigerator for several hours, or overnight.
Heat a grill to medium heat. Drain the venison thoroughly, reserving the marinade, and grill for 10-15 minutes, turning once, until the steaks are tender and cooked to your liking.
Meanwhile, pour the marinade with the onions into a small pan, bring to the boil and simmer rapidly for 1 minute. Add the cranberries and simmer for 4-5 minutes until the fruit bursts.
Stir in the tomato purée and cranberry sauce and adjust the seasoning with salt and pepper. Remove the bay leaf, then serve the venison and spoon the cranberry wine sauce over it.