Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce Recipe

Name: Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons black peppercorns; 2 teaspoons juniper berries; 2 teaspoons fennel seeds; 2 teaspoons dried or fresh thyme leaves; 1/2 cup olive oil; 1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied; 1 cinnamon stick, snapped in half; 4 teaspoons fennel seeds; 4 teaspoons whole cloves; 4 teaspoons black peppercorns; 4 teaspoons juniper berries; 6 cups fresh cranberries (about 12 ounces); 1 1/2 cups red wine, such as pinot noir; 1 cup balsamic vinegar; 2/3 cup sugar; 2/3 cup undiluted orange juice concentrate; 4 cups apple cider; 1/2 cup apple cider vinegar; 6 star anise pods (optional); 2 cinnamon sticks; 4 whole cloves; 1/2 teaspoon ground allspice; 1/4 cup unsalted butter; 4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise; 2 tablespoons unsalted butter; 2 bunches firm red or white chard, stemmed; 1/4 cup apple cider (or cider residue from baked apples); 1 teaspoon salt; 1 teaspoon freshly ground black pepper

Servings: persons

2 teaspoons black peppercorns
2 teaspoons juniper berries
2 teaspoons fennel seeds
2 teaspoons dried or fresh thyme leaves
1/2 cup olive oil
1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied
1 cinnamon stick, snapped in half
4 teaspoons fennel seeds
4 teaspoons whole cloves
4 teaspoons black peppercorns
4 teaspoons juniper berries
6 cups fresh cranberries (about 12 ounces)
1 1/2 cups red wine, such as pinot noir
1 cup balsamic vinegar
2/3 cup sugar
2/3 cup undiluted orange juice concentrate
4 cups apple cider
1/2 cup apple cider vinegar
6 star anise pods (optional)
2 cinnamon sticks
4 whole cloves
1/2 teaspoon ground allspice
1/4 cup unsalted butter
4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise
2 tablespoons unsalted butter
2 bunches firm red or white chard, stemmed
1/4 cup apple cider (or cider residue from baked apples)
1 teaspoon salt
1 teaspoon freshly ground black pepper

1
To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together.
2
Mix with 4 tablespoons of the olive oil and rub on the venison.
3
Cover and let stand in the refrigerator for 4 to 12 hours.
4
Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
5
To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together.
6
Place in a cheesecloth square and tie closed with a string.
7
In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate.
8
Add the spice bundle and bring the liquid to a boil.
9
Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft.
10
Remove the spice bundle, pour the sauce into a bowl, and let cool.
11
Use now, or cover and refrigerate for up to 3 days.
12
Bring to room temperature before serving.
13
While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes.
14
Place the apples, cut-side down, in a baking pan.
15
Pour the cider mixture over the apples.
16
Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
17
To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides.
18
Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare.
19
For medium-done, roast 6 to 7 minutes longer.
20
Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
21
To make the chard: In a large skillet, melt the butter over medium heat.
22
Add the chard and apple cider and saute for 5 minutes, stirring occasionally.
23
Season with salt and pepper.
24
To serve, transfer the venison to a platter and arrange the apples beside it.
25
Divide the chard and cranberry sauce between bowls.
26
Serve.

1004

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 teaspoons black peppercorns, 2 teaspoons juniper berries, 2 teaspoons fennel seeds, 2 teaspoons dried or fresh thyme leaves, and more.

Yes, Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

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