ROASTED VENISON WITH FRESH CRANBERRY SAUCE
There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it.
Provided by The Magpie
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
- Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
- Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
- Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 686.4 calories, Carbohydrate 29.8 g, Cholesterol 348.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 88.7 g, SaturatedFat 11 g, Sodium 322.5 mg, Sugar 22.2 g
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Karina Espinoza
[email protected]This is the worst venison recipe I've ever tried. It was a complete disaster.
Maher Umer
[email protected]This recipe is terrible. Don't waste your time making it.
carlos c
[email protected]I would not recommend this recipe. It was a waste of time and money.
Evelyn Onojasun
[email protected]This dish was a disappointment. The venison was dry and overcooked, and the cranberry sauce was too tart.
Marites Bangalisan
[email protected]The instructions were a bit confusing. I had to make a few adjustments to get the dish to turn out right.
Ntoko Mshengu
[email protected]I found the recipe to be a bit bland. I added some extra spices to give it more flavor.
Gabriel Lamptey
[email protected]The venison was a little tough, but the cranberry sauce was delicious.
Eyoel Mulugeta
[email protected]This was an easy and delicious recipe. I will definitely make it again!
Benard Oming
[email protected]I've made this dish several times, and it always turns out perfectly. It's my go-to recipe for venison.
Justin David
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Braylon
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
Jole Olofi
[email protected]This recipe is a keeper! I'll definitely be making it again.
KING NOMAD
[email protected]I was hesitant to try venison, but I'm so glad I did. This recipe was amazing! The venison was tender and juicy, and the cranberry sauce was the perfect complement.
William H
[email protected]This dish was delicious! The venison was cooked to perfection, and the cranberry sauce was the perfect accompaniment.
full time fun masti
[email protected]I've never cooked venison before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out beautifully.
Hoos316
[email protected]This venison dish was a hit at our dinner party! The meat was tender and flavorful, and the cranberry sauce added a perfect balance of sweetness and tartness.