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Roasted Venison with Fresh Cranberry Sauce

  • Prep

    30 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 10 m
The Magpie

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.

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Nutrition

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

Based on a 2,000 calorie diet

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.
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