Venison With Cranberry-Chipotle Sauce

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1 cup fresh or frozen cranberries

1/4 cup honey

1/4 cup water

2 tablespoons unsalted butter

2 medium garlic cloves, minced

1 small canned chipotle chile in adobo sauce, seeded and minced


Freshly ground pepper

1 tablespoon vegetable oil

1 1/2 pounds venison tenderloin, cut into 1-inch-thick medallions

1/4 cup full-bodied red wine

1/2 cup pecans, toasted and broken into large pieces

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