Venison is leaner than other red meat and is cooked rare to retain its own distinctive flavor.
1 tablespoon unsalted 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 sugar
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 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.
Ad chicken broth; simmer gently for 10 minutes. Strain through fine-meshed sieve over bowl., pushing on solids to extract as much juice as possible. Discard solids.
Heat oil in large skillet over high heat. Add venison; cook 2 to 3 minutes per side until browned on outside and cooked to rare. 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.
Makes 4 servings.