4 Venison Loin Steaks, about 4 ounces each

2 T. minced Shallot

2 cloves Garlic, minced

2 C. Cranberries

3 T. Sugar

1 C. Dry Red Wine

2 ½ C. reduced Venison or Beef Stock

1 T. pureed Chipoltes in Adobo Sauce

1 tsp. fresh Sage, chopped

3 T. Butter, room temperature

 

Heat clarified butter in skillet over medium heat. Season steaks with salt to taste and sauté them for 1 ½ minutes per side. Remove them from pan and keep warm. Pour off all but 1 T. butter, add shallots and garlic and cook 20 seconds. Add cranberries and sugar and cook for about 30 seconds longer. Deglaze the pan with the wine and reduce by ¾ over high heat. Add stock and chipotle puree and sage. Reduce by 1/3 and strain through a fine sieve. Return to a clean saucepan and heat to boiling. Whisk in the butter and remove from heat. Serve sauce over steaks.

 

Yield:

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