Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce

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I wish i had read the other comment completly before trying this recipe. I was a little confused when making the suace. Aftrer cooking down the vegs it asks you to turn up the heat and add the port tell it is cooked dry, the next steps asks you to add the port, crandberry juice ect. Where was the extra port i was supposed to add? It also took alot more time to cook down the sauce then i expected.

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Although the recipe was tasty, I am only giving it 3 stars because it was not what I was expecting. The 'cranberry sauce' is very light on the cranberries; there are more carrots and celery in it than cranberries. However, it was pretty easy to prepare, and the venison came out quite nice. You only need about half of the amount of marinade, too, so don't waste a lot of gin and port by making all of it; I cut it in half and it made more than enough. I would still probably make this again because it was so simple, even though it wasn't what I was originally anticipating.

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I think port is the way to go with venison. This recipe is fab. Loved it!