Roasted Venison with Cranberry Sauce


1/2 cup gin
2 cups red wine
6 Tablespoons thyme
2 Tablespoons Rosemary
6 juniper berries
4 venison steaks, 1/2 pound each
3 tablespoons olive oil
Salt and freshly ground pepper

Cranberry Sauce:
2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup red wine
1/2 cup sugar, or more if needed
1 teaspoon cinnamon
1 tablespoon cornstarch


Large skillet
Small sauce pan

Cooking Directions for Venison:

Combine gin, wine, thyme and juniper berries in a medium shallow baking dish. Once assembled, pour into a food storage bag. Add the venison and turn to coat. Refrigerate for 30 minutes.

Heat oil in a large pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.

Cooking Directions for Cranberry Sauce:

In a small saucepan combine cranberries, orange juice and zest, wine, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.