Roasted Venison with Fresh Cranberry Sauce Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Venison with Fresh Cranberry Sauce Recipe). 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.

Brief

Prep 30 mins

Cook: 1hr40 mins

Total: 2hrs10 mins

Servings: 8

Yield: 1 (8 pound) roast

Roasted Venison with Fresh Cranberry Sauce Recipe

Ingredients

2 tablespoons minced garlic

1 (8 pound) bone-in venison roast

1 pinch kosher salt and freshly ground black pepper to taste

½ cup butter

2 ½ cups finely chopped onion

divided

¼ cup chopped fresh cilantro

1 ½ teaspoons dried sage

1 ½ teaspoons dried basil

2 cups fresh orange juice

6 ounces fresh cranberries

3 cups beef stock

½ cup red currant jelly

¼ cup dry sherry (such as Oloroso)

Meat and Poultry

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Roasted Venison with Fresh Cranberry Sauce Recipe

Servings Per Recipe:8

Calories: 686.4

% Daily Value *

Protein: 88.7g 177%

Carbohydrates: 29.8g 10%

Dietary Fiber: 2.3g 9%

Sugars: 22.2g

Fat: 21.2g 33%

Saturated Fat: 11g 55%

Cholesterol: 348.3mg 116%

Vitamin A Iu: 844.7IU 17%

Niacin Equivalents: 20.5mg 158%

Vitamin B6: 1.2mg 75%

Vitamin C: 44.1mg 74%

Folate: 44.8mcg 11%

Calcium: 61.2mg 6%

Iron: 13.4mg 75%

Magnesium: 84.3mg 30%

Potassium: 1255.9mg 35%

Sodium: 322.5mg 13%

Thiamin: 0.6mg 60%

Calories From Fat: 190.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.