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Home > Recipes > Venison and Game > Venison in ruby sauce

Venison in ruby sauce

Submitted by: John Albert

Date submitted: 30 August 2012 at 14:06:43

Cover Recipe: "Venison in ruby sauce."

Venison in ruby sauce

Total Time:

30 minutes


Originaly Yeild:

4 servings

Yeild:

servings 

Ingredients:

4  Vension fillet steaks(each 125g)

1  bay leaf

50 g,  red onion, thinly sliced

250 ml,  red wine

125 g,  cranberries, defrosted if frozen

2 tbsp,  tomato puree

4 tbsp,  cranberry sauce

0.25 tsp,  Salt and black pepper

Preparation:

  1. In a large bowl, place the venison, bay leaf and onions and pour the wine over them. Cover and leave to marinate in the refrigerator for several hours, or overnight.
  2. 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 well.
  3. Meanwhile, in another pan, pour the marinade with the onions and bring to the boil and cook for about 1 minute on low flame. Add the cranberries and simmer for 4-5 minutes until the fruit bursts.
  4. 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.

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