Winter Savory Cranberry Sauce

• 1/4 cup Brown sugar
• 1 tbsp Cornstarch
• 1 cup Red wine
• 1/2 cup Chicken Stock
• 1 tsp Lemon juice
• 1/2 cup Cranberries
• 1 teaspoon Winter Savory
• 2 tsp Parsley, chopped
• 1 tsp Lemon zest

In a saucepan over medium heat, combine first 4 ingredients and stir until smooth and simmering. Add lemon juice, cranberries, and savory to the pot and simmer for 20 minutes. The cranberries will pop as they are heated so keep partially covered. When most of the berries have broken down, remove the sauce from heat and add parsley and zest. Serve warm with cooked meat.

Winter Savory marinated Venison

• 3 pound Roast of Venison, cut into 6- by 3-inch pieces
• 2 heads Garlic cloves, minced
• 1/2 cup Winter Savory
• 1/2 cup Red wine
• 1/2 tsp black Peppercorns, smashed
• 1/4 cup plus 1 1/2 tablespoons Pecan Oil, divided
• 1 tablespoon kosher salt

In a large zip top bag, combine the garlic, winter savory, red wine and � cup oil. Mix marinade thoroughly then add the venison. Place bag into a pan just in case of a leak and let marinate for at least 8 hours. Remove the meat from the bag and discard marinade. Pat venison dry and rub with salt and peppercorns. Let meat sit at room temperature for an hour. Meanwhile, preheat oven to 450 degrees. Place a large saut� pan over medium high heat and add the remaining 1 � tbsp oil. When oil is shimmering, brown venison on all sides cooking in batches so as not to steam the meat. When all meat is browned, place all meat into a shallow roasting pan and cook the venison for about 7 minutes for rare. Remove from oven and let rest covered with foil for 10 minutes before slicing.