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Ingredients

• 4 tsp. canola oil ;
• 2 garlic cloves, chopped ;
• 1 large shallot, chopped ;
• 1 small carrot, peeled and sliced ;
• 1 can (15 oz.) low-sodium, fat-free beef broth ;
• 1/2 cup cranberry juice ;
• 1/4 cup red wine vinegar ;
• 1 Tbs. Worcestershire sauce ;
• 2 plum tomatoes, chopped ;
• 6 fresh flat-leaf parsley sprigs ;
• 3 cardamom pods, crushed ;
• 2 tsp. dried thyme ;
• 1 bay leaf ;
• 1 1/4 lb. venison tenderloin ;
• 1/3 cup dried cranberries ;
• 1/3 cup ruby port ;
• 1/2 tsp. kosher salt ;
• Freshly ground pepper, to taste ;
• 2 Tbs. cold unsalted butter ;

Description

Venison Is A Naturally Lean Meat, And Although Most Venison Is Farm Raised, Which Means It Is Tender And Mild-flavored, It Still Benefits From Long Marination. It Also Has An Affinity For The Sweetness Of Fruit And The Bold Flavor Of Big Wines. Here, It

Williams-Sonoma