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    Home » Mains

    Venison with Cranberry-Jalapeño Sauce

    Published: Jun 8, 2023 · Modified: Mar 31, 2025 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Do cranberry sauce, Brussels sprouts, and mashed potatoes make you think of Thanksgiving? Well, this Venison with Cranberry-Jalapeño Sauce meal will hopefully change how you look at these tasty ingredients. They are perfect for a summer evening on the patio too!

    Two venison chops are leaning over mashed potatoes, a brussels sprout slaw alongside and Jalapeño Sauce on a black plate.

    The Brussels sprouts were served as a slaw with colourful radishes, fresh jalapeños, and a vinegar dressing to keep it bright and fresh. The cranberry sauce has charred jalapeños, cara cara orange juice and zest, plus a splash of white balsamic. It truly pairs beautifully with the venison. The creamy red skin mash is finished with fresh chives and chive flowers from the garden.

    The venison was simply salted and seared, then finished in a bath of butter, garlic, and rosemary.

    Dinner was prepared on my Hestan Dual Fuel Range using Hestan Culinary cookware. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

    Pat the venison dry, then season generously with salt.

    INGREDIENTS

    • Venison rib chops
    • Kosher salt
    • Butter
    • Garlic cloves
    • Rosemary
    • Edible violas, optional for serving
    • Maldon salt for serving.

    Orange-Jalapeño-Cranberry sauce

    • Jalapeño 
    • White balsamic vinegar
    • Sugar
    • Salt
    • Rosemary 
    • Water
    • Orange juice
    • Orange zest
    • Cranberries

    Brussels Sprouts Slaw

    • Brussels sprouts
    • Radishes
    • Jalapeño
    • Apple cider vinegar
    • White vinegar
    • Dijon mustard
    • Sugar
    • Hot sauce
    • Celery seed, optional
    • Olive oil
    • Salt and pepper to taste

    Mashed potatoes

    • Red skinned potatoes
    • Salt
    • Cream
    • Butter
    • Sour cream
    • Salt and pepper
    • Chopped chives, plus chive flowers

    INSTRUCTIONS

    Orange-Jalapeño-Cranberry sauce

    Char the jalapeño directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeño, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.

    To prepare the cranberry sauce add the white balsamic vinegar, jalapeños, salt, rosemary, and sugar in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer for 2 minutes.

    Add orange juice, orange zest and cranberries, increase heat to medium-high and bring to a boil.

    Reduce heat to medium and boil gently for 7-8 minutes, stirring occasionally until cranberries have softened.

    Reduce heat to medium and boil the cranberries gently for 7-8 minutes, stirring occasionally until cranberries have softened.

    Place one jalapeño slice in the bottom of each mini (4 oz.) mason jars. Spoon sauce into the jars or small bowls, cover and cool at room temperature. Refrigerate for at least 2 hours before serving. Makes 2 mini mason jars.

    Mashed Potatoes

    Boil the potatoes in a pot of salted water until tender. Drain and return them to the pot.

    Add the cream, butter, sour cream, salt, and pepper to the pot. Mash the potatoes until smooth and creamy. Adjust seasoning with salt &pepper to taste.

    Brussels Sprout Slaw

    In a medium bowl, add the sliced brussels sprouts, radishes, and jalapeños. Mix to combine.

    In a small jar with a tight fitting lid, add the vinegars, mustard, sugar, hot sauce, celery seed, oil, salt, and pepper. Shake until emulsified.

    Pour over dressing over the sprout mixture and mix to combine.

    Cover and refrigerate for at least one hour before serving.

    Cook the Venison

    Pat the venison dry, then season generously with salt.

    Heat avocado oil in a large skillet over medium-high heat until just beginning to smoke.

    Place the venison into the hot skillet and press down to ensure good contact. Sear the venison chops for 3-4 minutes until the first side is nicely seared.

    Add the butter, garlic and rosemary to the skillet and lower the heat medium. 

    Tilt the skillet to allow the butter to pool on the side and spoon over the venison.

    When the venison reaches 115°F -120°F internal temperature (3 to 5 minutes depending on thickness) remove them from the skillet and let them rest a 5 to 10 minutes before serving.

    Plate and Serve

    Invert the mason jar with the cranberry sauce on the plate. Place a generous scoop of mashed potatoes on one side of the plate and a generous portion of the slaw on the other side.  Top each plate with two venison chops. Garnish the potatoes with chopped chives and chive flowers (if available). Season the venison and potatoes with Maldon salt to taste. Add a few edible violas (if available) directly onto the chops.

    Watch how this Venison with Cranberry-Jalapeño Sauce recipe was made here.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    Two venison chops are leaning over mashed potatoes, a brussels sprout slaw alongside and Jalapeño Sauce on a black plate.

    Venison with Cranberry-Jalapeño Sauce

    The Brussels sprouts were served as a slaw with colourful radishes, fresh jalapeños, and a vinegar dressing to keep it bright and fresh. The cranberry sauce has charred jalapeños, cara cara orange juice and zest, plus a splash of white balsamic. It truly pairs beautifully with the venison. The creamy red skin mash is finished with fresh chives and chive flowers from the garden.
    The venison was simply salted and seared, then finished in a bath of butter, garlic, and rosemary.
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 30 minutes mins
    Inactive time 2 hours hrs 10 minutes mins
    Total Time 3 hours hrs 5 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine American, North American
    Servings 2 People

    Ingredients
      

    • 4 venison rib chops 4.5 to 5-ounce/chop
    • Kosher salt
    • 6 tablespoons butter
    • 4 garlic cloves skins removed and smashed
    • 1 sprig of rosemary
    • 4 edible violas optional for serving
    • Maldon salt for serving.

    Orange-Jalapeño-Cranberry Sauce

    • 1 large jalapeño charred seeds removed, and finely diced
    • ½ tablespoon white balsamic vinegar
    • ½ cup sugar
    • ¼ teaspoon salt
    • ½ tablespoon rosemary finely chopped
    • 3 tablespoons water
    • 1 tablespoon orange juice we used a cara cara orange
    • ½ tablespoon orange zest
    • 1 ½ cups fresh or frozen cranberries

    Brussels Sprouts Slaw

    • 4 cups finely sliced brussels sprouts
    • 12 small multi coloured radishes finely sliced
    • 1 jalapeño seeds removed, finely sliced. **Set aside 2 round slices for cranberry sauce
    • 2 tablespoons of apple cider vinegar
    • 1 tablespoon white vinegar
    • ½ tablespoon of Dijon mustard
    • ½ teaspoon of sugar
    • 1 teaspoons hot sauce
    • ½ teaspoon of celery seed optional
    • 2 tablespoons of olive oil
    • Salt and pepper to taste

    Mashed Potatoes

    • 4 medium red skinned potatoes leave skins on
    • 1 teaspoon salt
    • ¼ cup 5% cream
    • 3 tablespoons butter
    • 2 tablespoon sour cream
    • Salt and pepper
    • Chopped chives plus chive flowers if available for serving

    Instructions
     

    Orange-Jalapeño-Cranberry Sauce

    • Char the jalapeño directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeño, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
    • To prepare the cranberry sauce add the white balsamic vinegar, jalapeños, salt, rosemary, and sugar in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer for 2 minutes.
    • Add orange juice, orange zest and cranberries, increase heat to medium-high and bring to a boil.
    • Reduce heat to medium and boil gently for 7-8 minutes, stirring occasionally until cranberries have softened.
    • Place one jalapeño slice in the bottom of each mini (4 oz.) mason jars. Spoon sauce into the jars or small bowls, cover and cool at room temperature. Refrigerate for at least 2 hours before serving. Makes 2 mini mason jars.

    Mashed Potatoes

    • Boil the potatoes in a pot of salted water until tender. Drain and return them to the pot.
    • Add the cream, butter, sour cream, salt, and pepper to the pot. Mash the potatoes until smooth and creamy. Adjust seasoning with salt &pepper to taste.

    Brussels Sprout Slaw

    • In a medium bowl, add the sliced brussels sprouts, radishes, and jalapeños. Mix to combine.
    • In a small jar with a tight fitting lid, add the vinegars, mustard, sugar, hot sauce, celery seed, oil, salt, and pepper. Shake until emulsified.
    • Pour over dressing over the sprout mixture and mix to combine.
    • Cover and refrigerate for at least one hour before serving.

    Cook the Venison

    • Pat the venison dry, then season generously with salt.
    • Heat avocado oil in a large skillet over medium-high heat until just beginning to smoke.
    • Place the venison into the hot skillet and press down to ensure good contact. Sear the venison chops for 3-4 minutes until the first side is nicely seared.
    • Add the butter, garlic and rosemary to the skillet and lower the heat medium.
    • Tilt the skillet to allow the butter to pool on the side and spoon over the venison.
    • When the venison reaches 115°F -120°F internal temperature (3 to 5 minutes depending on thickness) remove them from the skillet and let them rest a 5 to 10 minutes before serving.

    Plate and Serve

    • Invert the mason jar with the cranberry sauce on the plate. Place a generous scoop of mashed potatoes on one side of the plate and a generous portion of the slaw on the other side. Top each plate with two venison chops. Garnish the potatoes with chopped chives and chive flowers (if available). Season the venison and potatoes with Maldon salt to taste. Add a few edible violas (if available) directly onto the chops.
    Keyword recipes with venison steak, venison and cranberry, venison chops recipes, venison sauce cranberry, venison with cranberry sauce
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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