Here is the next in the round of venison recipes. This one is interesting as people usually don't associate venison with Asian flavor.
Venison with Sweet and Sour Sauce
4 6-8 ounce venison steaks, trimmed of all fat, gristle and bone
1 bottle dry red wine
1/2 cup balsamic vinegar
1 lb fresh cranberries
1 lemon, juice only
2 sprigs rosemary
1 shallot, minced
1/4 cup brown sugar
1 tablespoon cornstarch mixed with equal part cold water
salt and white pepper
Prepare sauce. To large saucepan, add red wine and next 5 ingredients.
Bring to a boil over medium-high heat, uncovered. Lower to medium heat
and reduce liquid by one-half. Remove rosemary and allow mixture to
cool. When cooled, transfer contents to a blender or food processor and
puree. If you wish, you can strain the liquid through a strainer to
remove any large pieces. Do not attempt to process the HOT sauce in the
blender or processor! It has to be cool. As soon as you turn on the
machine, hot liquid cranberry sauce will spew out of the top and burn
you and/or make a really big mess.
Return processed sauce to the saucepan and add brown sugar and half of
the cornstarch mixture. Heat to boil. Add additional cornstarch mixture
to thicken, if needed. Adjust sweet and sour flavors as desired by
adding additional balsamic vinegar (sour) or brown sugar (sweet). Season
with salt and pepper.
Season venison with salt and pepper. Grill, broil or pan sear until
medium-rare. Spoon a little sauce on each plate. Slice venison across
the grain and arrange slices over sauce. Garnish with additional
cranberries, fresh herb, orange slice, etc