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Venison Steaks & Fruit Sauce
Venison Steaks & Fruit Sauce

Before you jump to Venison Steaks & Fruit Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite straightforward to live green, all things considered. A lot of it truly is simply using common sense.

We hope you got benefit from reading it, now let’s go back to venison steaks & fruit sauce recipe. To make venison steaks & fruit sauce you need 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Venison Steaks & Fruit Sauce:
  1. Prepare 2 small venison steaks
  2. Get 1/3 cup cranberry sauce
  3. Prepare 1/3 cup applesauce (unsweetened)
  4. Provide 1 pinch ground cinnamon
  5. Take 1/2 tbsp butter
  6. Take 1 tsp oil
  7. Prepare 1 pinch salt
  8. Provide 2 pinch black pepper
Steps to make Venison Steaks & Fruit Sauce:
  1. Mix the cranberry sauce, applesauce and cinnamon and set aside
  2. Heat a skillet on medium high and melt the butter with the oil
  3. Season the steaks with black pepper
  4. Seal the steaks on both sides, then cook for 5 more minutes
  5. While cooking, tip the skillet and use a spoon to scoop up the melted butter in the pan and pour it over the steaks
  6. Turn off the heat and let the steaks rest for 3 minutes in the pan
  7. Season the steaks with salt and more pepper
  8. Take them out and put them on a carving board, let them rest for 2 more minutes
  9. Slice the steaks across the grain at an angle, then lift onto a plate
  10. Pour the juices from the carving board back into the skillet, stir and pour over the meat
  11. Spoon the sauce onto the plate (you may want to warm it through while the meat rests)

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