Roast Loin Of Venison With Cranberries

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 lbs venison loin, boneless
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 1/4 teaspoons fresh ground pepper
• 3/4 teaspoon fresh thyme, crushed
• 2 cups dry red wine
• 2 cups beef or 2 cups venison stock
• 2 tablespoons butter, cut into pieces
• 15 ounces whole berry cranberry sauce
• 1/2 teaspoon powdered ginger
• fresh thyme sprig

Recipe

• 1 rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon thyme, pressing the seasonings into the meat. allow the venison to come to room temperature.
• 2 set the loin on a rack in a roasting pan and roast at 400°f until medium-rare, about 135°f on a meat thermometer, about 25 to 30 minutes basting frequently with the pan juices.
• 3 tent the venison loosely with foil and set aside for 10 to 15 minutes before carving.
• 4 place the roasting pan on stove top over medium high heat and add the wine. bring to a boil and cool until reduced to 1/2 cup, about 5 mintues. be sure to scrape the browned bits from the bottom of the pan.
• 5 add the stock and bring to a boil. add the cranberries and reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. remove from heat.
• 6 add the ginger, 1/4 teaspoon each of salt, pepper, thyme and the cold butter. allow the butter to completely melt before removing from heat.
• 7 slice the venison thinly and serve with the hot sauce.
• 8 enjoy!