Venison Pepper Steaks With Cranberry Glaze

Preparation info
  • Serves


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

The first deer meat I ever tasted was in Old Heidelberg, where a pair of venison fillets were served rare in a wine-dark sauce garnished with lingonberries. Lizzie Kander advised her Milwaukee readers that venison should always be served rare, and she suggests serving it in a wine or currant jelly. Creatures of the wood take well to fruits and berries of the wood and, for the venison below, I’ve made a game sauce of cranberries because they are as native to the marshes of Wisconsin as to th