Recipe: Delicious Venison Steaks & Fruit Sauce

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This venison steak recipe is cooked in the slow cooker with condensed soup and vegetables. Slow Cooker Venison Steaks With Peppers and Onions. People talk about venison steak, deer meat and tenderloin medallions. You can cook Venison Steaks & Fruit Sauce using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Venison Steaks & Fruit Sauce

1. You need 2 small of venison steaks.
2. It's 1/3 cup of cranberry sauce.
3. Prepare 1/3 cup of applesauce (unsweetened).
4. Prepare 1 pinch of ground cinnamon.
5. Prepare 1/2 tbsp of butter.
6. Prepare 1 tsp of oil.
7. You need 1 pinch of salt.
8. It's 2 pinch of black pepper.

Venison steak is not only fabulously delicious it is also lean and low in fat. Here have written instructions on how to cook a venison steak to sheer. Professional chef Matthew Myers shows how to prepare venison steaks. Venison steaks - tender or tough?

Venison Steaks & Fruit Sauce instructions

1. Mix the cranberry sauce, applesauce and cinnamon and set aside.
2. Heat a skillet on medium high and melt the butter with the oil.
3. Season the steaks with black pepper.
4. Seal the steaks on both sides, then cook for 5 more minutes.
5. While cooking, tip the skillet and use a spoon to scoop up the melted butter in the pan and pour it over the steaks.
6. Turn off the heat and let the steaks rest for 3 minutes in the pan.
7. Season the steaks with salt and more pepper.
8. Take them out and put them on a carving board, let them rest for 2 more minutes.
9. Slice the steaks across the grain at an angle, then lift onto a plate.
10. Pour the juices from the carving board back into the skillet, stir and pour over the meat.
11. Spoon the sauce onto the plate (you may want to warm it through while the meat rests).

But venison steaks are a bit of a lottery. My way of dealing with the tough old boots odds is twofold: I keep the steaks in the fridge for a few days before eating them. Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking..