1 tablespoon butter
2/3 cup chopped shallots (about 6) or white part of green onions
2 garlic cloves, finely minced
3 tablespoons balsamic vinegar or red wine vinegar
1 (12-ounce) bag cranberries, picked over
1/2 cup granulated sugar shopping list
4 strips (2 x 1/2-inch each) orange rind
1/2 vanilla bean, split lengthwise
3 whole cloves
2 cups chicken broth
1 tablespoon vegetable oil
4 (6 to 7 ounces each) boneless venison steaks from leg
Heat butter in large skillet/frying pan over low heat.
Add shallot and garlic; cook, stirring frequently, until softened, about 7 minutes.
Add vinegar; cook until evaporated, about 3 minutes.
Add cranberries, sugar, orange rind, vanilla bean and cloves.
Increase heat to medium; cook until sugar melts and berries begin to pop, about 5 minutes.
Add chicken broth; simmer gently for 10 minutes.
Strain through fine-meshed sieve over bowl., pushing on solids to extract as much juice as possible.
Heat oil in large skillet/fryingpan over high heat.
Add venison; cook 2 to 3 minutes per side until browned on outside and cooked to rare.
Cook 4 to 6 minutes for medium done
Remove venison to serving plates; keep warm.
Pour off fat from skillet.
Add sauce; cook 2 minutes over high heat.
Pour sauce over venison.
Serve with a side Chef's salad with a mild vinaigrette dressing.. beans, potatoes..... delcious!