roasted-venison-with-fresh-cranberry-sauce

Roasted Venison with Fresh Cranberry Sauce

0 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 10 m
The Magpie
Recipe by  The Magpie

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 (8 pound) roast

Directions

  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.
  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.
  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.
  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.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Slow Cooked Teriyaki Venison
(32)

Slow Cooked Teriyaki Venison

Venison Pot Roast and Gravy
(21)

Venison Pot Roast and Gravy

Chicken Fried Venison Steaks
(17)

Chicken Fried Venison Steaks

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
(7)

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Mom's Venison Barbeque Sauce
(7)

Mom's Venison Barbeque Sauce

Venison with Blackberry Wine Sauce
(6)

Venison with Blackberry Wine Sauce

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 686 cal
  • 34%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 29.8 g
  • 10%
  • Protein
  • 88.7 g
  • 177%
  • Cholesterol
  • 348 mg
  • 116%
  • Sodium
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Venison Pot Roast and Gravy

>

next recipe:

Venison Pastrami