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Roast Loin Of Venison With Cranberries

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Roast	8	Servings

INGREDIENTS

2		Thick slices of lemon
2		Thick slices of orange
2		Slices fresh ginger, peeled
1 1/2	c	Sugar
1		Bay leaf
2	c	Fresh cranberries
4	lb	Boneless loin of venison
		at room temperature
2	T	Olive oil
1	t	Salt
1 1/4	t	Freshly ground pepper
3/4	t	Juniper berries, finely
		chopped
2	c	Dry red wine
2	c	Beef or venison stock
2	T	Cold butter, cut into pieces
		Fresh thyme sprigs
		for garnish

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 711 Calories From Fat: 53 Total Fat: 6g Cholesterol: 0mg Sodium: 390.3mg Potassium: 211.9mg Carbohydrates: 162.6g Fiber: 10.9g Sugar: 38.7g Protein: 1.3g