Roast Loin of Venison with Cranberries
Submitted by warning
Roast venison loin rubbed with juniper berries and black pepper, served with a citrus-ginger cranberry sauce finished with red wine and cold butter.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
24 hrsThis is a restaurant-caliber venison roast built around a two-day cranberry sauce that’s worth every hour of planning. Fresh cranberries steeped in a citrus-ginger syrup with lemon, orange, bay leaf, and sugar develop a layered complexity that no last-minute sauce can match.
The loin gets rubbed with olive oil, salt, pepper, and finely chopped juniper berries. Juniper and venison is one of those classic pairings that exists for a reason. The berries add a piney, slightly resinous bite that complements the lean, mineral flavor of the meat instead of fighting it.
Roast to medium-rare at 135°F (57°C), about 25 to 30 minutes for a 4-pound loin. Venison dries out fast past medium. That 10-15 minute rest under foil lets the juices redistribute and the internal temperature climb a few more degrees.
The sauce is where everything comes together. Half the cranberries get pureed smooth while the other half stay whole, then both go into a reduction of dry red wine and stock. Swirling cold butter in at the end gives the sauce a glossy, velvety finish that clings to each slice.
Pro Tips
- Start the cranberry mixture 1-2 days ahead. The overnight steep is where the citrus and ginger flavors really penetrate the berries
- Bring the loin to room temperature before roasting. Cold meat from the fridge cooks unevenly
- Use a meat thermometer. Venison goes from medium-rare to overcooked with very little warning
- Add the butter off the heat and swirl, don’t stir. This creates a silky emulsion instead of a greasy sauce
Variations
- Port wine sauce: Replace dry red wine with ruby port for a sweeter, richer reduction
- Rosemary rub: Add a tablespoon of chopped fresh rosemary to the juniper berry rub
- Dried cherry swap: Use dried tart cherries instead of cranberries for a softer, less tart sauce
Ingredients
Directions
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℉ (200℃).
Rub the venison with the olive oil, 3 /4 teaspoon of the salt, 1 teaspoon of the pepper and ½ teaspoon of the 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 degrees 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, purée half the cranberries and half the liquid until smooth.
In a medium nonreactive saucepan, boil the wine over high heat until reduced to ½ cup, about 5 mintues.
Add the stock and bring to a boil.
Add the cranberry purée, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes.
Remove from heat.
Strain the reamining whole cranberrie and add them to the sauce with the remaining ¼ teaspoon 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 wtih the sauce, reheated if necessary.
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