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Ingredients

1 pound venison, cut (against the grain) into paper-thin slices

2 tablespoons rapeseed (canola) oil or other neutral-flavored oil

1 small sprig rosemary

2 teaspoons crushed dried mushrooms

Handful fresh or frozen cranberries (may substitute 1/4 cup whole jellied cranberries or cranberry preserves)

Flaky sea salt

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