Wow! That title is a mouthful in its self! In celebration of finishing putting away the Christmas decorations, I made this sauce out of my final leftovers from New Years Dinner. I took the last of the cranberry sauce, and spiced it up for my hubby and his favorite dish, elk steak. I am confident however, that you could serve this with any meat dish you like. I imagine it would be especially delicious with pork loin.
Having grown up in the Pacific Northwest, and being an avid outdoors-man, my husband keeps me up to my elbows in fish and wild game. Elk and venison (deer) happen to be very lean meats that are low in cholesterol, and high in vitamins and minerals; thus making them very healthy. Some say they taste “gamey.” I, honestly, don’t know what that means, but I think they are much tastier, and more interesting meats than say chicken, for example. If you can get your hands on some elk or venison, I highly recommend trying it! If you are afraid of the so-called gamey taste, then you can soak the meat in cola or milk for at least an hour prior to cooking. This helps draw the blood out, and tenderize the meat. (This also does wonders for wild duck.) Speaking of tenderizing, you will definitely want to tenderize game meat, as wild animals are highly active, thus making their meat naturally tougher than that of a cow; who stand around in a field all day eating grass and grain. Another thing you should know about wild game is it has a subtle earthy taste due to the animals diet, so it goes especially well with foods that match that earthiness. Think wild rice, mushrooms, squash and root vegetables… oh yum. I’m getting hungry just thinking about it. Last, but not least, of course, you must pair it with a good Pinot Noir from the Pacific Northwest.
Now that you are prepared to try anything, let’s try this repurposed cranberry sauce.
1 Cup of left over Cranberry Sauce
1 large Garlic clove, minced (aprox. 1 tsp.)
1/4 green Bell Pepper, finely chopped
1,2 or 3 tsp. Siracha Hot Chilli Sauce (1 for mild, 2 for medium, or 3 for HOT)
1/8 tsp. Nutmeg
1/4 tsp. Onion powder
1/4 cup Red Wine Vinegar
Combine all ingredients in small saucepan, simmer 10 min. Season with a little sea salt and black pepper (or a lot of black pepper for more heat) and serve with your favorite meat.
If serving with elk:
Slice thin (1/4-1/3 in. thick), tenderize, sprinkle with favorite grill seasoning and a drizzle of Worcestershire. Saute in a little olive oil on medium, flip when edges begin to brown. Do not overcook wild game or you will have shoe leather. Yuck!
I served mine with quinoa vegetable pilaf (check back later for recipe,) but it goes great with any cooked whole grain. Might I suggest a pile of short grain brown rice and roasted squash and root vegetables?