Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, venison steaks & fruit sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Venison Steaks & Fruit Sauce is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Venison Steaks & Fruit Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
This is a tempory page for VenisonSteaks.com. Please be patient as we build it out and provide lots of value. Venison steaks are a lean meat that you can make tender and delicious when cooked in the slow cooker with condensed soup and vegetables.
To begin with this particular recipe, we have to prepare a few components. You can have venison steaks & fruit sauce using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Venison Steaks & Fruit Sauce:
- Take 2 small venison steaks
- Make ready 1/3 cup cranberry sauce
- Make ready 1/3 cup applesauce (unsweetened)
- Get 1 pinch ground cinnamon
- Prepare 1/2 tbsp butter
- Get 1 tsp oil
- Make ready 1 pinch salt
- Prepare 2 pinch black pepper
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Steps 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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