Roast in the preheated oven for 20 minutes. Add onion parsley sage 2 cups cranberries and beef stock to a cast iron sauce pan. Pour sauce over venison. Strain the sauce and discard solids. Pour off fat from skillet.
Reduce oven temperature to 325 degrees f 165 degrees c. Place venison directly on grill grate and cook 10 15 minutes or until browned. Remove venison to serving plates. Cook 4 to 6 minutes for medium doneness. Raise the heat to high and add the port cook until dry.
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Roasted venison with fresh cranberry sauce recipe. Add the onions celery and carrots and cook until soft. Add remaining 2 cups onion orange juice and cranberries to the roasting pan. Cook 2 minutes over high heat. Place on grill and allow to cook and reduce for 30 minutes stirring once halfway through cooking.
British seasonal and packed full of nutrition our venison haunch steaks are delicious served alongside sweet cranberry sauce and fragrant thyme. Transfer the venison to a roasting dish lined with baking paper and roast in the hot oven until done to your liking 14 minutes for rare or 16 minutes for medium rare. To make the cranberry and red pepper sauce return the frypan to a low heat and cook the red peppers for 5 6 minutes until soft then add red wine red wine vinegar sugar mustard seeds and dried cranberries. British seasonal and packed full of nutrition our venison haunch steaks are delicious served alongside sweet cranberry sauce and fragrant thyme. Roasted venison with fresh cranberry sauce recipe.
To make the cranberry and red pepper sauce return the frypan to a low heat and cook the red peppers for 5 6 minutes until soft then add red wine red wine vinegar sugar mustard seeds and dried cranberries. Scott n robin lalonde. Reduce oven temperature to 325 degrees f 165 degrees c. Add the spices cranberry juice and chicken stock. Roast in the preheated oven for 20 minutes.
