Best Roasted Rack Of Venison And Shallots With Dried Cranberry Gravy Recipes

Roast Loin of Venison With Cranberries image

Provided by Mamas Kitchen Hope

Categories Deer

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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.
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.
Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving.
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.
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.
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.
Slice the venison thinly and serve with the hot sauce.
Enjoy!

Nutrition Facts : Calories 647.3, Fat 48, SaturatedFat 19.6, Cholesterol 119.6, Sodium 375.8, Carbohydrate 22.7, Fiber 0.7, Sugar 20.7, Protein 20

Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy image

Yield Serves 6

Number Of Ingredients 10

an 8- to 11 rib (3- to 4-pound) rack of venison, halved to form two 4- to 6-rib racks and any tough membranes trimmed
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries (available in the spice section of supermarkets), crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries (available at specialty foods shops)
1 tablespoon balsamic vinegar

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.