Here is my favorite recipe. This sauce is the heart of the dish and goes great with any steak but especially venison loin steaks. If you like red wine, blue cheese and bold flavors your gonna love this. It quickly became a staple in my cooking arsenal. Enjoy!!

Venison is a healthy meat, which I love. Here it is the star of the show...I didn't bother with potatoes, just made the sauce more of an accompaniment... like the way Germans eat applesauce as a veg. I used cranberry sauce from a jar and homemade applesauce, you could vice versa.

Roast beef isn't something my family has often. Instead, if we have a beef craving, we go for steak, or meatballs, or hamburgers, or short ribs, and we leave the roast beef up to our local deli. And even then we only make sandwiches out of it. But once in a while, we give good ol' roast beef a go. With the year's end fast approaching, now seemed as good a time as any to give it another try. To help the roast turn out as tasty as possible, I followed two key steps. First, I dry-brined the meat. In my instance, it was for 2 days, which ended up seasoning the meat beautifully. You certainly don't have to go as long, but at least aim for overnight. Second, I made a delicious blue cheese and mushroom sauce to drizzle over the finished roast. I think I might've already posted the sauce recipe previously, but who cares. It's so delicious I'd bathe in it. Anyway, the result of the extra work was a roast beef that was flavourful to its core, enhanced by an irresistible cream sauce. Paired with some roasted acorn squash as a side dish (recipe coming up next!), it made for a deliciously satisfying dinner.

I wanted to make a luxurious dish using nuts and dried berries.Ponzu sauce is so versatile. The mixture of the ponzu acidity with the dried berries results in a sauce just like one that uses Balsamic vinegar. Recipe by Shouta195 mama

A rich tasty mushroom sauce with a veal scallopini makes for an elegant meal. The only thing is to make sure your veal is tender. If it’s veal round I like to use a bladed tenderizer as it makes for a big difference.

This rich and creamy foie gras is excellent with the sweetness of the blueberry jam and the acid in the dried cranberries balances out the dish.

I hate it when i see keto lovers talk about how much they love eating sausages and eggs every night like deadshit college students.. this is better.

Beef with red wine and cranberry sauce

Filet mignon is the French for beef tenderloin. Love French food and wanted to share this nice recipe for any special occasion you may have! :)