Title: Roast Loin of Venison With Cranberries
Categories: Meats, Roast
Yield: 8 servings
2 sl Lemon; thick
2 sl Orange; thick
2 sl Fresh ginger; peeled
1 1/2 c Sugar
1 sm Bay leaf
2 c Fresh cranberries
4 lb Boneless loin of venison;
-at room temperature
2 tb Olive oil
1 ts Salt
1 1/4 ts Freshly ground pepper
3/4 ts Juniper berries; finely
-chopped
2 c Dry red wine
2 c Beef or venison stock
2 tb Cold butter; cut into pieces
Fresh thyme sprigs;
-for garnish
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, cover and refrigerate for 1 to 2
days, stirring once or twice during that time.
Preheat the oven to 400 F. Rub the venison with the olive oil,
3/4 ts salt, 1 ts pepper and 1/2 ts 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 F 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 remaining whole cranberries and add them to the sauce
with the remaining 1/4 ts 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
with the sauce, reheated if necessary.
