Source: dLife

Tender venison with a sweet cranberry and red wine sauce.

Servings

0.12 cup dried cranberries
1 tbsp sugar
3 tbsp cold water
0.12 cup white wine vinegar (or champagne)
2 tsp olive oil
1 tbsp minced onion (or shallots)
0.12 cup red wine (dry )
1 tsp minced garlic
0.5 cup low fat unsalted chicken broth
0.5 tsp black pepper
1 tsp Cornstarch (or potato flour)
2 tsp Butter, unsalted

1 In a saucepan, bring to a boil the cranberries, sugar, water, and vinegar. Reduce the heat and simmer for 5 minutes.
2 Remove from heat and transfer to a food processor or blender. Process until the cranberries are chopped, but not pureed. Set aside.
3 Pour the olive oil into a nonstick heated skillet along with the shallots and garlic; saute for 30 seconds.
4 Deglaze the pan with the red wine, and cook, stirring occasionally, until the wine is reduced by half.
5 Add the cranberry mixture and the chicken broth and bring to a boil.
6 Reduce the heat to medium low and season with pepper. Add the venison and simmer for 3 minutes, or until the meat is heated through.
7 Thicken the sauce using a mixture of cornstarch or potato flour and 1 tablespoon of water.
8 Simmer until the sauce thickens. Remove from the heat, add the butter, and whisk in.

When pureeing or blending hot mixtures, remember to leave the vent open on your machine, or remove the vent cap, in order to let the steam escape. Also, if using cornstarch in place of potato flour, it may be necessary to cook the sauce a bit longer to remove the "starchy" taste.