Roast Loin of Venison With Cranberries
Ready In: 1 hr
Serves: 8
Ingredients
- 4 lbs venison loin, boneless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1⁄4 teaspoons fresh ground pepper
- 3⁄4 teaspoon fresh thyme, crushed
- 2 cups dry red wine
- 2 cups beef or 2 cups venison stock
- 2 tablespoons butter, cut into pieces
- 15 ounces whole berry cranberry sauce
- 1⁄2 teaspoon powdered ginger
Garnish
- fresh thyme sprig
Directions
- Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon thyme, pressing the seasonings into the meat. Allow the venison to come to room temperature.
- Set the loin on a rack in a roasting pan and roast at 400°F until medium-rare, about 135°F on a meat thermometer, about 25 to 30 minutes basting frequently with the pan juices.
- Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving.
- Place the roasting pan on stove top over medium high heat and add the wine. Bring to a boil and cool until reduced to 1/2 cup, about 5 mintues. Be sure to scrape the browned bits from the bottom of the pan.
- Add the stock and bring to a boil. Add the cranberries and reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
- Add the ginger, 1/4 teaspoon each of salt, pepper, thyme and the cold butter. Allow the butter to completely melt before removing from heat.
- Slice the venison thinly and serve with the hot sauce.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off