PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES
Provided by Bobby Flay
Number Of Ingredients 24
Steps:
- Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
- Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
- In a bowl mash potatoes with rest of ingredients.
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teesha ozeroff
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The venison was tender and the sauces were flavorful. I'll definitely be making this again, but I'll use less chili peppers next time.
Raymond Otieno
[email protected]Loved this recipe! The venison was cooked perfectly and the sauces were amazing. The whipped sweet potatoes were a great addition. Will definitely make this again!
The Glitch Podcast
[email protected]This recipe was easy to follow and turned out great! The venison was tender and flavorful, and the sauces were delicious. I'll definitely be making this again.
Karan Shahi
[email protected]This dish was amazing! The venison was cooked to perfection, and the sauces were out of this world. The whipped sweet potatoes were the perfect accompaniment. I'll definitely be making this again and again!
Sanam Bote
[email protected]This recipe was a bit time-consuming, but it was worth it. The venison was tender and juicy, and the sauces were incredible. The whipped sweet potatoes were a nice touch. I'll definitely be making this again for special occasions.
Jonathan Mulenga
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. The venison was cooked perfectly, and the sauces were flavorful. I'll definitely be making this again, but I'll use less chili peppers in the spicy cranberry sauce.
Yasir Noman
[email protected]I'm not a huge fan of venison, but I decided to give this recipe a try. I'm glad I did! The venison was really good, and the sauces were amazing. The spicy cranberry sauce was especially good.
Iris Foster
[email protected]This recipe was easy to follow and turned out great! The venison was tender and flavorful, and the sauces were delicious. I served it with mashed potatoes instead of whipped sweet potatoes, and it was still a hit. Highly recommend!
bangla sobuj
[email protected]I love Alice's recipes, and this one is no exception. The venison was cooked perfectly, and the sauces were amazing. I especially loved the spicy cranberry sauce. It had just the right amount of heat. Will definitely make this again!
Charles Powers
[email protected]This dish was a hit at my dinner party! Everyone raved about the unique and flavorful combination of ingredients. The venison was tender and juicy, and the sauces were perfectly balanced. The whipped sweet potatoes were a great way to round out the m
Oscar Neal
[email protected]I'm not usually a fan of venison, but this recipe changed my mind. The spicy cranberry sauce and Mexican cinnamon sauce were the perfect complements to the venison, and the whipped sweet potatoes were a delicious and creamy addition. I'll definitely
Kajal Kumari Sah
[email protected]This venison dish was an absolute delight! The combination of flavors from the spicy cranberry sauce and the Mexican cinnamon sauce was simply exquisite. The venison was cooked to perfection and paired wonderfully with the sweet potatoes. A definite