Easiest Way to Prepare Any-night-of-the-week Venison Steaks & Fruit Sauce
Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, How to Prepare Super Quick Homemade Venison Steaks & Fruit Sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Venison Steaks & Fruit Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Venison Steaks & Fruit Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Venison Steaks & Fruit Sauce is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Venison Steaks & Fruit Sauce using 8 ingredients and 11 steps. Here is how you cook that.
Venison is a healthy meat, which I love. Here it is the star of the show...I didn't bother with potatoes, just made the sauce more of an accompaniment... like the way Germans eat applesauce as a veg. I used cranberry sauce from a jar and homemade applesauce, you could vice versa.
Ingredients and spices that need to be Prepare to make Venison Steaks & Fruit Sauce:
- 2 small venison steaks
- 1/3 cup cranberry sauce
- 1/3 cup applesauce (unsweetened)
- 1 pinch ground cinnamon
- 1/2 tbsp butter
- 1 tsp oil
- 1 pinch salt
- 2 pinch black pepper
Instructions to make Venison Steaks & Fruit Sauce
- Mix the cranberry sauce, applesauce and cinnamon and set aside
- Heat a skillet on medium high and melt the butter with the oil
- Season the steaks with black pepper
- Seal the steaks on both sides, then cook for 5 more minutes
- While cooking, tip the skillet and use a spoon to scoop up the melted butter in the pan and pour it over the steaks
- Turn off the heat and let the steaks rest for 3 minutes in the pan
- Season the steaks with salt and more pepper
- Take them out and put them on a carving board, let them rest for 2 more minutes
- Slice the steaks across the grain at an angle, then lift onto a plate
- Pour the juices from the carving board back into the skillet, stir and pour over the meat
- Spoon the sauce onto the plate (you may want to warm it through while the meat rests)
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