Description
Learn how to create a delicious pan-roasted venison dish with a spicy cranberry Mexican cinnamon sauce. Perfect for a gourmet dinner at home!
Ingredients
- 1/2 cup (120 ml) beef
- 2 cup (480 ml) s grape juice
- 6 sprigs fresh thyme
- 6 juniper berries
- 4 venison steaks, 6 ounce (170 g) s each
- 3 tablespoon (45 ml) s olive oil
- Salt and freshly ground pepper
- Cranberry Sauce, recipe follows
- Sweet Potato and Plaintain puree, recipe follows
- 2 tablespoon (30 ml) s unsalted butter
- 1 onion, peeled and finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 cup (120 ml) grape juice
- 1/2 cup (120 ml) cranberry juice
- 4 cup (960 ml) s chicken stock
- 1/4 teaspoon (1 ml) Mexican ground cinnamon
- 1/4 teaspoon (1 ml) allspice
- 1/4 cup (60 ml) fresh cranberries, coarsely chopped
- 2 tablespoon (30 ml) s cold unsalted butter
- Salt and freshly ground black pepper
- 5 large sweet potatoes, scrubbed
- 2 very ripe plantains
- 1 stick unsalted butter, quartered
- Pinch salt
- 2 teaspoon (10 ml) s ground cinnamon
- 1/4 cup (60 ml) plus 2 tablespoon (30 ml) s maple syrup
- 3/4 to 1 cup (600 ml) heavy cream
Instructions
- Place the beef, grape juice, thyme, and juniper berries in a medium-sized shallow dish. Submerge the venison steaks in the mixture, ensuring they’re well-coated. Cover and refrigerate for 30 minutes to marinate.
- Pour olive oil into a large skillet and heat over high flame until it’s almost smoking. Take the venison out of the marinade and shake off any extra liquid. Sprinkle with salt and black pepper to your liking. Sear one side until it turns golden brown. Flip over, lower the heat to medium, and keep cooking until the steaks reach medium-rare, about 3 to 4 minutes. Pair with the spicy cranberry sauce and the sweet potato and plantain mash.
- In a medium saucepan, melt the butter over medium-high heat. Add chopped onions, celery, garlic, and carrots, cooking until they soften. Turn the heat to high, pour in the grape juice, and let it evaporate. Introduce the cranberry juice, chicken stock, ground cinnamon, allspice, and chopped cranberries, cooking until it thickens into a sauce. Stir in the cold butter and season with salt and black pepper to taste.
- Set your oven to 375 degrees F.
- Arrange the sweet potatoes and plantains on a large baking sheet and roast them until the potatoes become tender, roughly 50 to 60 minutes, and the plantains turn completely black.
- Cut each sweet potato lengthwise and scoop out the insides into a large food processor bowl. Peel the plantains and add their flesh to the sweet potatoes. Add butter, a pinch of salt, ground cinnamon, and 1/4 cup of maple syrup, blending until smooth. Pour in the heavy cream and pulse until well-mixed.
- Transfer the mash into a medium baking dish and heat in the oven for 10 minutes. Remove from the oven, drizzle with the remaining maple syrup, and serve.
Notes
- Marinate venison steaks in grape juice mixture for up to 2 hours for a more intense flavor.
- Sear venison steaks on high heat to achieve a nice crust before finishing in the oven.
- Adjust cranberry sauce sweetness by adding more or less maple syrup to taste.
