Recipe courtesy of Bobby Flay
Save Recipe Print
Level:
Easy

Ingredients

Venison:
Spicy Cranberry Mexican Cinnamon Sauce:
Whipped Sweet Potatoes:

Directions

Venison:

Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute 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 one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.

Spicy Cranberry Mexican Cinnamon Sauce:

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.

Whipped Sweet Potatoes:

In a bowl mash potatoes with rest of ingredients.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Herb Roasted Turkey Breast with Pan Gravy

Recipe courtesy of Rachael Ray

Bundt Pan Roast Chicken with Potatoes

Recipe courtesy of Food Network Kitchen

Pan-Roasted Chicken with Port and Whole-Grain Mustard

Recipe courtesy of Wolfgang Puck

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Sheet Pan Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Sheet Pan Taco Bake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword