Rinse in cold water and pat dry venison strip loin.  Rub with olive oil and set aside.  Season with salt and pepper right before cooking.

Set a small saucepan on medium-low heat and add butter.  When the butter has melted add shallots and sauté for 2-3 minutes, continuously stirring.

Then add Fresno pepper and continue to sauté for a few more seconds.  Stir in all the following ingredients.

Bring to a gentle simmer. Then reduce heat to low and allow to cook, uncovered for 12-15 minutes, stirring occasionally.

Set large cast-iron skillet on medium-high heat. Once the skillet is hot, drizzle with olive oil and place venison in the pan. Allow strip loin to build an even seared crust on all sides. Reduce heat to medium-low.

 Then add butter, garlic, and rosemary to the pan. Baste for about 1 minute. Transfer to cutting board and let sit for at least 5 minutes.

Slice strip loin and lightly season with salt. Serve with cranberry chutney. Enjoy!

• 2 cups Fresh Cranberries
• 1 Shallot, finely minced
• 1 Fresno Pepper, seeds removed, finely minced (substitute w/ Jalapeno)
• 1 tsp grated Ginger
• ½ cup Red Wine
• Juice of 1 Orange, plus zest
• 3 Tbsp Honey
• 1 Tbsp Butter
• ¼ tsp Cinnamon
• 4 Cloves
• 2 Tbsp Water
• Salt and Pepper to taste