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).
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.