Roast Loin Of Venison With Cranberries Recipe

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Roast Loin Of Venison With Cranberries Ingredients

2 each thick slices of lemon
2 each thick slices of orange
2 each slices fresh ginger, peeled
1 1/2 cup sugar
1 small bay leaf
2 cup fresh cranberries
4 lb boneless loin of venison, at room t, emperature
2 tbsp olive oil
1 tsp salt
1 1/4 tsp freshly ground pepper
3/4 tsp juniper berries, finely chopped
2 cup dry red wine
2 cup beef or venison stock
2 tbsp cold butter, cut into pieces
1 fresh thyme sprigs, for garnish

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Roast Loin Of Venison With Cranberries

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This is a recipe for Roast Loin Of Venison With Cranberries from the recipe cookbook of Recipes-to-go (Meat)

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

Roast Loin Of Venison With Cranberries

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Roast Loin Of Venison With Cranberries Directions

In a medium nonreactive saucepan, combine the lemon, orange, ginger,
sugar and bay leaf with 1 cup of cold water. Bring to a boil over
high heat, stirring to dissolve the sugar. Reduce the heat to
moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in
the cranberries, then remove from heat and cool. Transfer the mixture
to a glass container, coer and refrigerate for 1 to 2 days, stirring
once or twice during that time. Preheat the oven to 400F. Rub the
venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of
the pepper and 1/2 teaspoon of the chopped juniper berries, pressing
the seasonings into the meat. Set the loin on a rack in a roasting
pan and roast, basting frequently with the pan juices, until
medium-rare (about 135F on a meat thermometer), 25 to 30 minutes.
Cover the venison loosely with foil and set aside for 10 to 15
minutes before carving. Meanwhile, remove and discard the bay leaf
and the lemon, orange and ginger slices from the cranberries. In a
food processor or blender, puree half the cranberries and half the
liquid until smooth. In a medium nonreactive saucepan, boil the wine
over high heat until reduced to 1/2 cup, about 5 mintues. Add the
stock and bring to a boil. Add the cranberry puree, reduce the heat
to low and simmer, uncovered, until slightly thickened, about 10
minutes. Remove from heat. Strain the reamining whole cranberrie and
add them to the sauce with the remaining 1/4 teaspoon each of salt,
pepper and chopped juniper berries. Swirl in the cold butter. Slice
the venison thinly (stir any juices into the sauce) and serve wtih
the sauce, reheated if necessary.

Serves: 8

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