Best 10 Pan Roasted Venison With Spicy Cranberry Mexican Cinnamon Sauce Recipes

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For those seeking a culinary adventure, look no further than the delightful dish of pan-roasted venison with a tantalizing spicy cranberry Mexican cinnamon sauce. This gourmet creation entices taste buds with its harmony of flavors, textures, and aromas, blending venison's rich savor with a symphony of spices and tangy cranberries. As the venison sears in its own juices, it gains a golden-brown crust that contrasts beautifully with the vibrant crimson sauce, making it a centerpiece worthy of any dining occasion. Prepare to embark on a culinary journey where venison meets Mexican inspiration, resulting in a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES



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

Provided by Bobby Flay

Time 1h30m

Number Of Ingredients 24

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
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
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

Steps:

  • 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 to 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.

PAN ROASTED VENISON WITH CRUSHED BLACKBERRY-ANCHO CHILE SAUCE AND SWEET POTATO-TOASTED PINE NUT POLENTA



Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta image

Provided by Bobby Flay

Categories     main-dish

Time 1h26m

Yield 4 servings

Number Of Ingredients 36

1/2 cup gin
1/2 cup Port
1 cup red wine
4 sprigs fresh thyme
8 juniper berries
4 (6-ounce) venison tenderloins
Olive oil
Salt and freshly ground pepper
Sweet Potato-Toasted Pine Nut Polenta, recipe follows
Crushed Blackberry-Ancho Chile Sauce, recipe follows
Olive oil
1 large red onion, finely chopped
2 cloves garlic, finely chopped
6 cups chicken stock, vegetable stock, or water
Salt
2 cups yellow cornmeal
1 sweet potato, cooked, peeled, and mashed
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
4 tablespoons unsalted butter
2 celery stalks, finely diced
1 medium carrot, finely diced
2 small yellow onions, finely diced
1 tablespoon black peppercorns
1 cup Port
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho chile puree, recipe follows
1/4 cup dark brown sugar
5 cups chicken stock
1 cup fresh blackberries
Salt
3 ancho chiles
3 cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro

Steps:

  • Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
  • Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
  • Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho Chile Sauce.
  • Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.
  • Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
  • Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown.
  • Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste.
  • Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES



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

Provided by Bobby Flay

Number Of Ingredients 24

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
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
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

Steps:

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

SPICY CRANBERRY MEXICAN CINNAMON SAUCE



Spicy Cranberry Mexican Cinnamon Sauce image

Provided by Bobby Flay

Number Of Ingredients 12

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

Steps:

  • 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.

PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES



Pan-Seared Venison with Rosemary and Dried Cherries image

Categories     Roast     Dried Fruit     Rosemary     Venison     Red Wine     Fall     Gourmet

Number Of Ingredients 11

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
1 large garlic clove
1 1/2 teaspoons extra-virgin olive oil
1 (1-lb) venison tenderloin
1/4 cup dry red wine
1/4 cup dried tart cherries
3/4 cup fat-free beef broth
1/2 cup water
1 teaspoon cornstarch
2 tablespoons black-currant jelly

Steps:

  • Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.
  • Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.
  • Preheat oven to 450°F.
  • Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.
  • Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125°F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.
  • Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.
  • Cut venison into 1/4-inch-thick slices and serve with sauce.

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE



Roasted Rack of Venison with Red Currant and Cranberry Sauce image

Feast on this rich venison dinner with red currant and cranberry sauce any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

4 cups veal or beef stock, preferably homemade
2 dried bay leaves
1 bunch fresh thyme
3/4 cup ruby port wine
1 one-inch piece fresh ginger, peeled and chopped
1/2 cup red-currant jam
4 tablespoons whole black peppercorns
4 tablespoons whole juniper berries
4 tablespoons dried rosemary
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon plus 2 teaspoons butter
2 (1 1/2 to 2 pounds each) racks venison, well trimmed
2 teaspoons all-purpose flour
1 cup fresh or frozen cranberries

Steps:

  • Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
  • Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
  • Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
  • Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
  • Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
  • Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.

ROASTED VENISON WITH FRESH CRANBERRY SAUCE



Roasted Venison with Fresh Cranberry Sauce image

There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it.

Provided by The Magpie

Categories     Venison Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13

2 tablespoons minced garlic
1 (8 pound) bone-in venison roast
1 pinch kosher salt and freshly ground black pepper to taste
½ cup butter
2 ½ cups finely chopped onion, divided
¼ cup chopped fresh cilantro
1 ½ teaspoons dried sage
1 ½ teaspoons dried basil
2 cups fresh orange juice
6 ounces fresh cranberries
3 cups beef stock
½ cup red currant jelly
¼ cup dry sherry (such as Oloroso)

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
  • Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
  • Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
  • Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.

Nutrition Facts : Calories 686.4 calories, Carbohydrate 29.8 g, Cholesterol 348.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 88.7 g, SaturatedFat 11 g, Sodium 322.5 mg, Sugar 22.2 g

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES



Medallions of Venison with Port and Cranberries image

Categories     Berry     Game     Sauté     Fall     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 6

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

Steps:

  • Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
  • Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
  • Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

ROASTED VENISON WITH FRESH CRANBERRY SAUCE



Roasted Venison with Fresh Cranberry Sauce image

There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it.

Provided by The Magpie

Categories     Venison Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13

2 tablespoons minced garlic
1 (8 pound) bone-in venison roast
1 pinch kosher salt and freshly ground black pepper to taste
½ cup butter
2 ½ cups finely chopped onion, divided
¼ cup chopped fresh cilantro
1 ½ teaspoons dried sage
1 ½ teaspoons dried basil
2 cups fresh orange juice
6 ounces fresh cranberries
3 cups beef stock
½ cup red currant jelly
¼ cup dry sherry (such as Oloroso)

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
  • Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
  • Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
  • Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.

Nutrition Facts : Calories 686.4 calories, Carbohydrate 29.8 g, Cholesterol 348.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 88.7 g, SaturatedFat 11 g, Sodium 322.5 mg, Sugar 22.2 g

ROAST LOIN OF VENISON WITH CRANBERRIES



Roast Loin of Venison With Cranberries image

Looking for different ways to use that deer meat? This is a great recipe I found recently that I wanted to share with you all! Recipe originally used lingon berries which can be almost impossible to find in the USA. They very closely resemble cranberries in appearance and flavor so I have substituted those in this recipe. Do not forget to drink the wine that remains in the bottle! hehehe

Provided by Mamas Kitchen Hope

Categories     Deer

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

4 lbs venison loin, boneless
2 tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons fresh ground pepper
3/4 teaspoon fresh thyme, crushed
2 cups dry red wine
2 cups beef or 2 cups venison stock
2 tablespoons butter, cut into pieces
15 ounces whole berry cranberry sauce
1/2 teaspoon powdered ginger
fresh thyme sprig

Steps:

  • Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon thyme, pressing the seasonings into the meat. Allow the venison to come to room temperature.
  • Set the loin on a rack in a roasting pan and roast at 400°F until medium-rare, about 135°F on a meat thermometer, about 25 to 30 minutes basting frequently with the pan juices.
  • Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving.
  • Place the roasting pan on stove top over medium high heat and add the wine. Bring to a boil and cool until reduced to 1/2 cup, about 5 mintues. Be sure to scrape the browned bits from the bottom of the pan.
  • Add the stock and bring to a boil. Add the cranberries and reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
  • Add the ginger, 1/4 teaspoon each of salt, pepper, thyme and the cold butter. Allow the butter to completely melt before removing from heat.
  • Slice the venison thinly and serve with the hot sauce.
  • Enjoy!

Nutrition Facts : Calories 647.3, Fat 48, SaturatedFat 19.6, Cholesterol 119.6, Sodium 375.8, Carbohydrate 22.7, Fiber 0.7, Sugar 20.7, Protein 20

Tips:

  • Choose the right cut of venison: For pan-roasting, tender cuts like tenderloin, backstrap, or venison steak are best. Avoid using tougher cuts like shank or shoulder, as they require longer cooking times and may not be suitable for pan-roasting.
  • Marinate the venison: Marinating the venison helps tenderize it and infuse it with flavor. Use a marinade made with acidic ingredients like citrus juice, vinegar, or yogurt, as well as herbs, spices, and seasonings of your choice.
  • Sear the venison: Searing the venison creates a flavorful crust and helps seal in the juices. Heat a heavy-bottomed skillet over medium-high heat and sear the venison for a few minutes per side, or until browned.
  • Reduce the heat and cook the venison: Once the venison is seared, reduce the heat to medium-low and continue cooking until the venison reaches your desired doneness. Use a meat thermometer to check the internal temperature of the venison to ensure it is cooked to your liking.
  • Make the spicy cranberry Mexican cinnamon sauce: While the venison is cooking, prepare the spicy cranberry Mexican cinnamon sauce. Combine cranberries, orange juice, cinnamon, chipotle peppers, and honey in a saucepan and simmer until the sauce thickens.
  • Serve the venison with the sauce: Once the venison is cooked, slice it and serve it with the spicy cranberry Mexican cinnamon sauce. Garnish with fresh herbs like cilantro or parsley for added flavor.

Conclusion:

Pan-roasted venison with spicy cranberry Mexican cinnamon sauce is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The tender venison is complemented by the tart and spicy sauce, and the cinnamon adds a unique and unexpected flavor. This dish is sure to impress your guests and leave them wanting more.

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