Venison with Cranberry-Jalapeño Sauce

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!

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.

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.

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.

📖 Recipe

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

  

1x2x3x

• 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.

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