Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce with Whipped Sweet Potatoes

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  • Level: Easy
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1/2 cup gin

2 cups port

6 sprigs fresh thyme

6 juniper berries

4 venison steaks, 6 ounces each

Salt and freshly ground pepper

3 tablespoons olive oil

Spicy Cranberry Mexican Cinnamon Sauce:

2 tablespoons unsalted butter

1 onion, peeled and finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 cup port wine

1/4 teaspoon Mexican cinnamon

1/4 teaspoon allspice

1/2 cup cranberry juice

2 cups chicken stock

2 tablespoons cold unsalted butter

1/4 cup fresh or frozen cranberries, coarsely chopped

Salt and freshly ground pepper

Whipped Sweet Potatoes:

4 large sweet potatoes, peeled, cut into large cubes and cooked until soft

1 stick unsalted butter

1 teaspoon chipotle puree

2 tablespoons maple syrup

Salt and freshly ground pepper


  1. 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:

  1. 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:

  1. In a bowl mash potatoes with rest of ingredients.