Venison Steaks with Scotch Sour Sauce

This venison steak gets paired with a sauce that’s equal parts sophisticated and rugged: Scotch whiskey, crushed cranberries, orange juice, currant jelly, and Dijon mustard cooked down into a glossy, sweet-tart glaze.

The Scotch brings a smoky, peaty warmth that pairs naturally with the lean, gamy flavor of venison. Combined with orange juice and lemon juice, it creates a “sour” base that the currant jelly sweetens just enough to balance without making it cloying.

Shallots sauteed in butter form the aromatic foundation. Crushed cranberries (just five of them) add tartness and a hit of ruby color. The cornstarch slurry at the end pulls it all together into a sauce that’s thick enough to coat the back of a spoon and cling to each slice of meat.

Don’t overcook the venison. It’s an extremely lean meat with almost no marbling, which means it dries out fast. Pull it at medium-rare for the best texture.

Pro Tips

• Let the venison come to room temperature before cooking. Cold meat won’t sear evenly.
• The sauce can be made entirely on the stovetop if you don’t have a microwave browning dish. Just sear the steaks in a hot cast iron skillet.
• Make the sauce first and set it aside so you can plate the steaks immediately after cooking.
• Slice the steaks against the grain and fan them on the plate, then spoon the sauce over the top.

Variations

• Use beef tenderloin steaks if venison isn’t available. The sauce works beautifully with beef too.
• Swap Scotch for bourbon for a sweeter, less smoky American whiskey version.
• Add a tablespoon of green peppercorns to the sauce for a peppery, French-bistro finish.