roasted venison with fresh cranberry sauce

Ingredients

• Servings: 1
• 2 tablespoons minced garlic
• 1 (8 pound) bone-in venison roast
• 1 pinch kosher salt and freshly ground black pepper to taste
• 1/2 cup butter
• 2 1/2 cups finely chopped onion, divided
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried basil
• 2 cups fresh orange juice
• 6 ounces fresh cranberries
• 3 cups beef stock
• 1/2 cup red currant jelly
• 1/4 cup dry (such as oloroso)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 10 mins


• 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 . 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.