Roasted Venison with Fresh Cranberry Sauce

Name: Roasted Venison with Fresh Cranberry Sauce
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 3
Cuisine: Global
Ingredients: 710 milliliters beef stock; 118 milliliters butter; 170 grams fresh cranberries; 2 teaspoons dried basil; 2 teaspoons dried sage; 59 milliliters dry sherry (such as Oloroso); 59 milliliters chopped fresh cilantro; 2 Tbsps minced garlic; 1 pinch kosher salt and freshly ground black pepper to taste; 591 milliliters finely chopped onion, divided; 473 milliliters fresh orange juice; 118 milliliters red currant jelly; 4 kilograms bone-in venison roast

Roasted Venison with Fresh Cranberry Sauce

You can never have too many main course recipes, so give Roasted Venison with Fresh Cranberry Sauce a try. This recipe serves 3. One portion of this dish contains approximately 286g of protein, 61g of fat, and a total of 2091 calories. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. A mixture of sage, butter, sherry, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cranberries you could follow this main course with the Bread Pudding with Dried Cranberries as a dessert. Thanksgiving will be even more special with this recipe.

Instructions

Preheat the oven to 450 degrees F (230 degrees C).

Equipment you will use

Oven

Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.

Ingredients you will need

Salt And Pepper

Venison

Garlic

Spread

Equipment you will use

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.

Ingredients you will need

Cilantro

Butter

Basil

Onion

Sage

Equipment you will use

Frying Pan

Spread the butter mixture evenly over the roast.

Ingredients you will need

Butter

Spread

Roast in the preheated oven for 20 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Orange Juice

Cranberries

Onion

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Oven

Remove the roast from the pan; cover to keep warm while you prepare the sauce.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Beef Stock