Venison with Cranberry-Wine Sauce

 

1/2

cup dry red wine or nonalcoholic red wine

1

tablespoon Dijon mustard

4

venison tenderloin steaks, about 1 inch thick ( (1 1/4 pounds)

1/4

teaspoon salt

1/4

teaspoon coarsely ground pepper

1

tablespoon olive or vegetable oil

1/2

cup beef broth

1/2

cup dried cranberries

2

tablespoons currant or apple jelly

1

tablespoon butter or stick margarine

2

medium green onions, sliced (2 tablespoons)

• 1 Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
• 2 Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
• 3 Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
• 4 Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.