Roast Loin of Venison with Cranberries

chefs-mate chefs-mate 0 Comments
Servings: 1 cups Difficulty: Advanced
Jump To Recipe Print Recipe
Elegant roasted venison loin paired with a vibrant, tart-sweet cranberry and citrus reduction
Roast Loin of Venison With Cranberries recipe image
Roast Loin of Venison With Cranberries recipe image
Print Recipe

Roast Loin of Venison with Cranberries

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 1551.5

Description

This elegant roast loin of venison features a tender, lean meat profile balanced by a bright, tart cranberry and citrus reduction. The dish combines the rich, gamey depth of venison with the sweet acidity of fresh cranberries, oranges, and lemons, enhanced by warm spices like juniper and ginger. Perfect for holiday dinners, special occasions, or a sophisticated weeknight meal, it offers a refined yet approachable flavor experience. The sauce provides a glossy, flavorful finish that cuts through the richness of the meat. Serve with root vegetables or mashed potatoes for a complete, satisfying plate that feels both rustic and refined.

Directions

  1. In a medium nonreactive saucepan, combine the lemon slices, orange slices, ginger slices, sugar, bay leaf, and 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar.
  2. Reduce heat to moderate and boil uncovered until the mixture becomes syrupy, about 10 to 15 minutes. Stir in the fresh cranberries, then remove from heat and cool completely.
  3. Transfer the cranberry mixture to a glass container, cover, and refrigerate for 1 to 2 days, stirring once or twice during that time to allow flavors to meld.
  4. Preheat the oven to 400°F (200°C).
  5. Rub the venison loin with olive oil, salt, pepper, and chopped juniper berries, pressing the seasonings into the meat.
  6. Place the seasoned loin on a rack in a roasting pan. Roast in the preheated oven, basting frequently with pan juices, until medium-rare (internal temperature of 135°F / 57°C), about 25 to 30 minutes.
  7. Remove the venison from the oven, cover loosely with foil, and let rest for 10 to 15 minutes before carving.
  8. Meanwhile, remove and discard the bay leaf and the citrus and ginger slices from the chilled cranberry mixture.
  9. In a food processor or blender, puree half of the cranberries and half of the liquid until smooth.
  10. In a medium nonreactive saucepan, bring the dry red wine to a boil over high heat. Reduce until only 1/2 cup remains, about 5 minutes.
  11. Add the beef or venison stock to the reduced wine and bring to a boil. Stir in the cranberry puree.
  12. Reduce heat to low and simmer uncovered until the sauce is slightly thickened, about 10 minutes.
  13. Remove the sauce from heat. Strain the remaining whole cranberries and add them to the sauce along with the remaining salt, pepper, and chopped juniper berries.
  14. Swirl in the cold butter pieces until melted and incorporated.
  15. Slice the rested venison thinly. Stir any accumulated juices from the venison into the sauce. Serve the venison slices with the reheated cranberry sauce and garnish with fresh thyme sprigs.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1551.5kcal
% Daily Value *
Total Fat 17.1g27%
Saturated Fat 5.0g25%
Cholesterol 372.3mg125%
Sodium 289.1mg13%
Total Carbohydrate 215.2g72%
Dietary Fiber 13.2g53%
Sugars 184.6g
Protein 139.9g280%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: venison, cranberry, roast, game, holiday, dinner, citrus, juniper, ginger, reduction, sauce, lean, festive, main, roasting, tart, sweet, red wine, stock, mediterranean
Recipe Card powered by WP Delicious