Moose Point Tavern’s Venison with Cranberry Chipotle Sauce 

1 cup fresh or frozen cranberries
3/4 cup honey
1/8 cup water
2 tablespoons butter
3 tablespoons medium garlic cloves, minced
1 small can chipotle chile, seeded and minced
ground black pepper
1 tablespoon vegetable oil
1/4 cup red wine
1/2 cup walnut pieces
4- 7oz. venison steaks

1. In a medium saucepan, combine cranberries, honey and water. Simmer over moderate heat until the cranberries burst, about 5 minutes. Remove from heat.
2.Melt 1 tablespoon of butter in a small skillet. Add the garlic and cook over low heat until softened, about 3 minutes. Stir the garlic, butter and chipotle into the cranberries and season with salt and pepper.
3.In a large skillet, melt the remaining 1tablespoon of butter in the oil. When the fat is hot but not smoking, add the venison and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn and cook until just rare, about 2 minutes longer. Transfer to an ovenproof platter and place in oven to finish, about 4 minutes.
4.Add the wine to the skillet and boil for 30 seconds, scraping up the browned bits on the bottom of the skillet. Stir in the cranberry sauce, reheat and reduce. Spoon the sauce over the venison and sprinkle with walnuts.

*** Serves 4 ***