Panroasted Venison With Spicy CranberryMexican Cinnamon Sauce: Ultimate Indulgence

Standing in my kitchen one chilly evening, I found myself drawn to the idea of creating something unforgettable with venison. The earthy aroma of fresh thyme and the unique kick of juniper berries inspired me to craft a dish that embodies warmth and sophistication. This is how my journey with Panroasted Venison With Spicy Cranberrymexican Cinnamon Sauce began.

There’s something inherently special about panroasting venison. The sizzle of the steaks, the transformation of the sauce as it thickens—it’s a dance of flavors and textures that captivates the senses. As I prepared the marinade, a mixture of grape juice, rich spices, and tenderizing elements enveloped the venison, promising a meal that would be as delightful to cook as it is to eat.

Each step of this recipe is a celebration of creativity in the kitchen. From the initial marination to the final plating, Panroasted Venison With Spicy Cranberrymexican Cinnamon Sauce invites you to explore new tastes and techniques. It’s a dish that not only fills the stomach but also creates cherished memories around the dinner table.

As I plated the venison alongside a sweet potato and plantain puree, I realized that this dish was more than just a meal—it was an experience. The spicy cranberry sauce, mingling with the warm tones of Mexican cinnamon, brought a comforting yet exotic flair that made every bite a journey worth savoring.

Panroasted Venison With Spicy Cranberrymexican Cinnamon Sauce

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• Author: Chloe
• Prep Time: P0Y0M0DT0H25M0.000S
• Cook Time: P0Y0M0DT0H25M0.000S
• Total Time: P0Y0M0DT1H20M0.000S
• Yield: 4 servings
• Category: Main Course
• Method: Roasting, Searing, Boiling
• Cuisine: American

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Description

Learn how to create a delicious pan-roasted venison dish with a spicy cranberry Mexican cinnamon sauce. Perfect for a gourmet dinner at home!

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Ingredients

• 1/2 cup (120 ml) beef
• 2 cup (480 ml) s grape juice
• 6 sprigs fresh thyme
• 6 juniper berries
• 4 venison steaks, 6 ounce (170 g) s each
• 3 tablespoon (45 ml) s olive oil
• Salt and freshly ground pepper
• Cranberry Sauce, recipe follows
• Sweet Potato and Plaintain puree, recipe follows
• 2 tablespoon (30 ml) s unsalted butter
• 1 onion, peeled and finely chopped
• 2 stalks celery, finely chopped
• 3 cloves garlic, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 cup (120 ml) grape juice
• 1/2 cup (120 ml) cranberry juice
• 4 cup (960 ml) s chicken stock
• 1/4 teaspoon (1 ml) Mexican ground cinnamon
• 1/4 teaspoon (1 ml) allspice
• 1/4 cup (60 ml) fresh cranberries, coarsely chopped
• 2 tablespoon (30 ml) s cold unsalted butter
• Salt and freshly ground black pepper
• 5 large sweet potatoes, scrubbed
• 2 very ripe plantains
• 1 stick unsalted butter, quartered
• Pinch salt
• 2 teaspoon (10 ml) s ground cinnamon
• 1/4 cup (60 ml) plus 2 tablespoon (30 ml) s maple syrup
• 3/4 to 1 cup (600 ml) heavy cream

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Instructions

1. Place the beef, grape juice, thyme, and juniper berries in a medium-sized shallow dish. Submerge the venison steaks in the mixture, ensuring they’re well-coated. Cover and refrigerate for 30 minutes to marinate.
2. Pour olive oil into a large skillet and heat over high flame until it’s almost smoking. Take the venison out of the marinade and shake off any extra liquid. Sprinkle with salt and black pepper to your liking. Sear one side until it turns golden brown. Flip over, lower the heat to medium, and keep cooking until the steaks reach medium-rare, about 3 to 4 minutes. Pair with the spicy cranberry sauce and the sweet potato and plantain mash.
3. In a medium saucepan, melt the butter over medium-high heat. Add chopped onions, celery, garlic, and carrots, cooking until they soften. Turn the heat to high, pour in the grape juice, and let it evaporate. Introduce the cranberry juice, chicken stock, ground cinnamon, allspice, and chopped cranberries, cooking until it thickens into a sauce. Stir in the cold butter and season with salt and black pepper to taste.
4. Set your oven to 375 degrees F.
5. Arrange the sweet potatoes and plantains on a large baking sheet and roast them until the potatoes become tender, roughly 50 to 60 minutes, and the plantains turn completely black.
6. Cut each sweet potato lengthwise and scoop out the insides into a large food processor bowl. Peel the plantains and add their flesh to the sweet potatoes. Add butter, a pinch of salt, ground cinnamon, and 1/4 cup of maple syrup, blending until smooth. Pour in the heavy cream and pulse until well-mixed.
7. Transfer the mash into a medium baking dish and heat in the oven for 10 minutes. Remove from the oven, drizzle with the remaining maple syrup, and serve.

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Notes

• Marinate venison steaks in grape juice mixture for up to 2 hours for a more intense flavor.
• Sear venison steaks on high heat to achieve a nice crust before finishing in the oven.
• Adjust cranberry sauce sweetness by adding more or less maple syrup to taste.

Panroasted Venison: Essentials and Setup

Fundamentals

Panroasting venison requires understanding the balance between heat and timing. Venison, a lean meat, benefits from a swift, high-heat sear that locks in its natural juices. The marinade of grape juice, thyme, and juniper berries not only enhances flavor but also tenderizes the meat, ensuring each bite is succulent.

Preparation/Setup

Begin by marinating the venison steaks. In a shallow dish, combine grape juice, thyme, and juniper berries. Add beef for added depth. Submerge the venison steaks, letting them soak for 30 minutes in the refrigerator. This step is crucial for infusing the meat with flavor.

Heat olive oil in a skillet until almost smoking. Remove the venison from the marinade, season with salt and pepper, and sear over high heat. This initial sear caramelizes the exterior, enhancing both flavor and texture.

Mastering the Panroast Technique

Technique

The technique of panroasting involves both searing and gentle cooking. After the initial sear, flip the steaks and reduce the heat. Cook to medium-rare, allowing the inside to remain juicy while the outside develops a flavorful crust.

Tips and Tricks

For an even cook, ensure steaks are at room temperature before searing. Use a meat thermometer to check doneness, aiming for an internal temperature of 135°F for medium-rare. Let the steaks rest after cooking to redistribute juices.

Elevating Your Dish: Sauce and Puree Perfection

Perfecting Results

The spicy cranberry sauce requires patience as it simmers. Melt butter in a saucepan, add chopped onions, celery, garlic, and carrots. Once softened, deglaze with grape juice, then add cranberry juice, chicken stock, cinnamon, and allspice. Reduce until thick, finishing with cold butter for richness.

Troubleshooting/Variations

If your sauce is too thin, continue to simmer until desired consistency. For variations, consider adding a splash of balsamic vinegar for acidity or fresh herbs for brightness. Adjust spices to suit your palate.

Serving and Storing Your Culinary Creation

Serving/Presentation

Plate the venison over a bed of sweet potato and plantain puree. Drizzle with spicy cranberry sauce. Garnish with fresh thyme sprigs for an elegant touch. The vibrant colors and contrasting flavors create a visually appealing and delicious dish.

Pairings/Storage

Pair the dish with a side of roasted vegetables or a light salad to complement the rich flavors. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to maintain tenderness.

Conclusion

Mastering Panroasted Venison With Spicy Cranberrymexican Cinnamon Sauce offers an opportunity to explore bold flavors and culinary techniques. The combination of aromatic spices, tender venison, and vibrant sauces results in a memorable dining experience.

This dish highlights the versatility and sophistication of venison, making it a worthy addition to any cook’s repertoire. Whether for a special occasion or a weeknight treat, it promises satisfaction and delight with every bite.

The recipe’s strength lies in its ability to transform simple ingredients into a culinary masterpiece. By following these steps, you’ll create a dish that not only tastes incredible but also becomes a cherished part of your cooking journey.

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