Roasted Venison With Fresh Cranberry Sauce Recipe

Name: Roasted Venison With Fresh Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
2
Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
3
Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
4
Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Venison With Fresh 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.

That's it — enjoy your meal!

Roasted Venison With Fresh Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions