Roast Loin Of Venison With Cranberries

Recipe Ingredients

2		Lemon - thick slices
2		Orange - thick slices
2		Peeled fresh ginger
1 1/2 cups	297g / 10oz	Sugar
1 cup	40g / 1.4oz	Bay leaf (small)
2 cups	186g / 6.6oz	Fresh cranberries
4 lbs	1816g / 64oz	Boneless venison loin - at room temperature
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Salt
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Finely-chopped juniper berries
2 cups	474ml	Dry red wine
2 cups	474ml	Beef or venison stock
2 tablespoons	30ml	Cold butter - cut into pieces
		Fresh thyme sprigs - for garnish

Recipe Instructions

In a medium non-reactive 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, cover and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400 degrees.

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 135 degrees 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 non-reactive 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 remaining whole cranberries 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.

This recipe yields ?? servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.