Venison with a cranberry red wine sauce
- 500 grams of venison loin
- 100 ml of cranberry jelly
- 100ml of red wine
- 50 grams of butter
- Olive oil
- Sea salt flakes
Rub olive oil over the venison loin and sprinkle salt flakes. Heat up BBQ to high and place on the grill. Seal all sides of the loin then turn heat down and cook turning about every 5 minutes. Cook for approximately 15 minutes to get to medium rare. Rest the venison wrapped in foil for 10 minutes.
In a saucepan on medium heat pour in the cranberry jelly, red wine and butter. Combine ingredients well and then reduce heat to low and let simmer for 5 minutes.
Slice venison into fillets and plate then drizzle the cranberry jus generously over. Add salt to taste.