Best Cranberry Venison Recipes

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY

Steps:

• Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

Steps:

• Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
• Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
• Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
• Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
• Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
• Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
• In a bowl mash potatoes with rest of ingredients.

ROASTED VENISON WITH FRESH CRANBERRY SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.

VENISON WITH CRANBERRY-WINE SAUCE

Steps:

• Mix wine and mustard until well blended. Place venison in resealable plastic food-storage bag or shallow glass or plastic dish. Pour wine mixture over venison; turn venison to coat with wine mixture. Seal bag or cover dish and refrigerate at least 2 hours but no longer than 4 hours, turning venison occasionally.
• Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.
• Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)
• Remove venison from skillet; keep warm. Stir marinade into skillet. Heat to boiling, scraping up any bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.

PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE

Steps:

• Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree.
• Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
• Preheat oven to 375 degrees F.
• Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
• Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined.
• Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.

SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY

Steps:

• Preheat oven to 350 degrees F.
• To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside.
• For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting.
• To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve.
• For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through.
• To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.

MEDALLIONS OF VENISON WITH A CRANBERRY PORT SAUCE

Steps:

• Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup.
• Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes).
• Stir in cranberry sauce, simmer until sauce begins to thicken, about 4 minutes). Remove from heat, whisk in 1 Tbsp of butter. Season with S&P. Set aside.
• Sprinkle venison with S&P. Melt remaining butter in frying pan over med heat. Add venison to skillet and cook to desired doneness. (about 3 minutes per side for medium rare).
• Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.

LEG OF VENISON WITH CIDER-BAKED APPLES, RED CHARD, AND CRANBERRY SAUCE

Steps:

• To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
• To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
• In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
• While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
• To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
• To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.
• To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

PEPPER-SEARED VENISON WITH CRANBERRY PORT WINE SAUCE, CREAMY POLENTA AND CHANTERELLES

Steps:

• Preheat oven to 400 degrees. For the venison. Soak dry cranberries in port. Crust venison in crushed peppercorns and juniper berries. Season with salt. Sear in hot skillet with clarified butter on both sides, finish in oven, about 10 minutes for rare. Let rest. Deglaze skillet with port drained from cranberries, add chopped shallots, reduce to syrup. Add venison stock, reduce by half, finish with currant jelly, cranberries and butter. Season to taste. For the polenta, scald milk and cream together with thyme and bay leaves. Remove thyme and bay leaf. Bring to simmer and gradually whisk in polenta. Season with salt and pepper. Continue whisking until smooth and creamy. Whisk in butter. Keep in a warm place. Place quenelles of polenta in center of plate. Spoon sauce around. Slice venison and arrange around polenta. Garnish plates with sauteed chanterelles and red cabbage braised with cider, balsamic and caraway.

CROCKPOT VENISON ROAST IN CRANBERRY SAUCE

Steps:

• 1. Place venison in crockpot. top with onions, garlic, and mushrooms.
• 2. Mix together the remaining ingredients except cornstarch and water and pour over roast.
• 3. cook on low 6 to 8 hours. Mix the cornstarch and water together stir into crockpot last hour to thicken it.
• 4. Serve roast with sauce overtop

VENISON BURGER WITH CRANBERRY BBQ SAUCE

Steps:

• For the Cranberry Sauce: Place all ingredients, except stevia, into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3. Keep stirring to prevent the sugars from burning to the bottom of the pan.
• Remove from stove and allow to cool for about 15 minutes (this is to keep the blender from exploding on you).
• Place in a blender and puree.
• Strain the puree through a fine mesh strainer, using a wooden spoon to press and strain the sauce.
• Refrigerate. This sauce will hold for a few weeks in the refrigerator!
• Yield 1 ½ cups.
• For the Venison Burger: Mix the ground venison, oil, salt and pepper well. You can also add some pork fat if you like -- I like my burgers very lean so I don't add fat. You just have to be careful they don't fall apart on the grill, so add as much oil as you need to hold them together.
• Grill or broil for about 4 minutes per side.
• To build the burger, slice the Kaiser rolls. Place one or two slices of the Aged cheddar on the roll. Place a burger over the cheese and add as much cranberry BBQ sauce as desired. Top with a slice of red onion.

VENISON CHOPS W/ CRANBERRY CHERRY MARSALA SAUCE

Steps:

• Sauce: Combine Marsala and dried cherries in a deep saucepan. Boil to reduce mixture by 2/3 cup about 8 min. Mix n the remaining ingred. Bring to a boil stirring occasionally about 8 min. Cool slightly before serving with the venison. Venison Season the venison chops with rosemary, salt and cracked pepper. Heat oil in a large heavy saute pan for medium rare, brown the chops on med high heat for 2-3 min per side, basting with the oil in the pan. To serve, drizle or pool sauce on the plate and top with the chop, garnish with a sprig of rosemary if desired.

ROAST RACK OF VENISON WITH CRANBERRY CHUTNEY

Steps:

• Place the wine, garlic, half the peppercorns, the bay leaves, lemon juice, olive oil and salt and pepper to taste in a deep dish that will hold the venison. Place the venison in the bowl, turn it to coat all sides, cover it and refrigerate overnight. Turn the meat a few times while it is marinating.
• Place the cranberries in a non-reactive saucepan. Stir in the vinegar, sugar, ginger, five-spice powder and remaining peppercorns. Bring to a simmer and cook slowly, stirring from time to time, about 20 minutes. The cranberries should be soft and there should be enough liquid in the pan just to moisten them. Remove from the heat and set aside until serving time.
• About two hours before serving remove the venison from the marinade and place it in a roasting pan so it comes to room temperature. Strain the marinade, place it in a saucepan and cook over high heat until the marinade is reduced to about three-fourths cup. Add the beef broth, cook the mixture down until there is about three-fourths cup, then season with salt and pepper. Remove from the heat.
• Preheat oven to 425 degrees. Place the venison in the oven and roast it about 12 minutes per pound for medium rare. It should register 120 degrees when an instant-read thermometer is inserted in the thick part of the meat, not touching any bone.
• Remove the meat from the oven and allow it to stand at room temperature 20 minutes before carving. Warm the dried-cranberry mixture and transfer it to a serving dish. Reheat the sauce made from the marinade. Check the seasonings again.
• Cut the venison into individual chops. If the butcher has cracked the large bone between the chops, cutting the chops should be extremely easy.
• Serve the venison moistened with some of the reheated sauce and with the cranberry mixture on the side.

VENISON LEG ROAST WITH CRANBERRY AND PORT STUFFING

Steps:

• Soak Craisins in Port for a few hours.
• Sautee onion gently until soft and tender, but not coloured.
• Add Craisins and Port. Simmer until Port is reduced and thickened.
• Allow to cool.
• Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.
• Stuff the meat and roll, securing will with cooking twine.
• Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.
• Cooking time will vary depending on size of roast and how well you like you meat done. Mine weighed around 1.2kg once stuffed and took approximately 1 hour after turning the temperature down to 180oC.

LEG OF VENISON, BAKED APPLES, RED CHARD, CRANBERRY SAUCE RECIPE - (4/5)

Steps:

• To prepare Venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature. To make the Cranberry Sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string. In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. While the cranberry sauce cools, make the Baked Apples: Preheat the oven to 325 degrees. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving. To make the Venison: Preheat the oven to 350 degrees. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. To make the Chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper. To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve. This recipe yields 4 servings.

VENISON AND CRANBERRY TARTLETS

Steps:

• Heat a ridged griddle pan until smoking hot. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat cook for 2-3 minutes longer for medium rare.
• Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the Venison to relax. You can leave this to become completely cold. Slice up as thinly as you can.
• Set out the pastry cases on a tray. Spoon a teaspoon of cranberry sauce into each case. Top with a twisted slice of rare venison. Add a blob of soured cream, a sprinkling of chopped chives and a couple of long chives to garnish. Grind over some black pepper and serve immediately before they go soggy.

CRANBERRY VENISON

Steps:

• 1. Rinse meat, cut into small peices, place in bottowm of 3 Quart Crockpot.
• 2. Chop mushrooms and onions. Place them on top of meat in crockpot.
• 3. Mix all other ingredients in bowl until all items are well blended. Pour this mixture over food in crockpot.
• 4. Place lid on crockpot. Cook on High for two hours. Cook on low for six hours until meat is done. OR - You could cook this on low for eight or nine hours (overnight) as I often do, eliminating the need to change the temperature.
• 5. Serve over warm rice with your favorite vegetables and rolls.