Photo: Mike Kenneally
Roasted Venison with Fresh Cranberry Sauce
13 ingredients
30 min + 1 hr 40 min
1 (8 pound) roast
openrecipes
"There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it."
Estimated Nutrition (whole recipe, rough)
655
Calories
59g
Protein
30g
Fat
29g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Butter | 1 tbsp (14g) | 102 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons minced garlic
- 1 (8 pound) bone-in venison roast
- 1 pinch kosher salt and freshly ground black pepper to taste
- 1/2 cup butter
- 2 1/2 cups finely chopped onion, divided
- 1/4 cup chopped fresh cilantro
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried basil
- 2 cups fresh orange juice
- 6 ounces fresh cranberries
- 3 cups beef stock
- 1/2 cup red currant jelly
- 1/4 cup dry sherry (such as Oloroso)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes