Post by carnation037 on Feb 17, 2003 16:17:56 GMT -6
Roast Loin of Venison with Cranberries
2 thick slices of lemon
2 thick slices of orange
2 peeled slices fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 tablespoons Olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground black pepper
3/4 teaspoon finely chopped Juniper berries
2 cups dry red wine or apple juice
2 cups beef or venison stock
2 tablespoons Cold butter, cut into pieces
fresh thyme sprigs, for garnish
In a medium nonreactive metal 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 400F.
Rub the venison with the olive oil, 3/4 teaspoon of the salt,
1 teaspoon of the pepper and 1/2 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
135F 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 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
with the sauce, reheated if necessary.
2 thick slices of lemon
2 thick slices of orange
2 peeled slices fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 tablespoons Olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground black pepper
3/4 teaspoon finely chopped Juniper berries
2 cups dry red wine or apple juice
2 cups beef or venison stock
2 tablespoons Cold butter, cut into pieces
fresh thyme sprigs, for garnish
In a medium nonreactive metal 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 400F.
Rub the venison with the olive oil, 3/4 teaspoon of the salt,
1 teaspoon of the pepper and 1/2 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
135F 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 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
with the sauce, reheated if necessary.