Cape Cod Venison

I was able to persuade a local pixie to part with her recipe for venison. Cranberries and venison may seem like a strange combination, but just wait until you taste it! It's the next best thing to Faerie Fritters! Light, lean, and easy to make. Sure takes the guess work out of those nights when you just don't know what to do with the venison in the freezer!

From the Andover Inn, in Massachusetts:

Leg of Venison with Cape Cod Cranberry Glaze

1 3/4 lb venison leg, boned and trimmed
1/4 c Extra Virgin olive oil
4 oz dried shiitake mushrooms
1/2 c red wine
3/4 c cranberry juice
1 cube beef bouillon
4 tbsp fresh or frozen cranberries

Slice the venison into 2-3 oz pieces. Gently pound the meat to flatten it, then dredge with flour. Shake off the excess and set aside.

Heat the oil in a large cast iron skillet over medium-high heat. Add the venison and cook for 3 to 4 minutes. Turn the meat, add the mushrooms, and cook for another 2 to 3 minutes. Pour in the wine and bring to a boil. Add the cranberry juice and bouillon, and bring to a boil. Reduce the heat and simmer 2 to 3 minutes. Add the cranberries and simmer another 2 to 3 minutes or until the sauce is reduced to a thin glaze.

To serve, place the venison on warm plates and pour the sauce over the meat, dividing the mushrooms and cranberries evenly for each serving.

Serves 4.