Pan Roasted Venison, Red Wine Dried Cranberry Sauce

Recipe Courtesy of Estate Chef Tod Kawachi


2 lb Venison Loin, boneless
4 C St. Supéry Red Wine
2 C Beef Broth
2 ea Shallots
2 sprig Thyme
2 sprig Sage
1 Bay Leaf
8 ea Juniper Berries
1 ea Clove
1 doz Black Peppercorns
Olive oil
Salt to taste
Black Pepper to taste
3 oz Dried Cranberries


Combine the red wine with the herbs and spices into a pan and marinate the venison loin, submerge overnight.  The next day, remove the loin and pat it dry, season well with salt and ground black pepper. Strain out the marinade spices and herbs to save for later, while reserving the wine marinade.

In a saute pan over medium heat, add the olive oil then sear the venison loin, allowing all sides to brown and caramelize evenly. Check the internal temperature till 120°F for Rare to Medium Rare, then remove from the hot pan to rest on a plate for 10 minutes. Next add in the saved herbs, shallots and spices to the same pan and brown lightly for 2 minutes, then pour half of the saved wine into a pan and bring to a simmer to reduce the volume down to ¼. Add the beef broth and reduce simmer further ½ way concentrated, adjust seasoning to taste with salt and pepper. Strain this into a small sauce pot with the dried cranberries, bring to a simmer and serve with the sliced Venison loin.


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