Best Roasted Rack Of Venison With Red Currant And Cranberry Sauce Recipes

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ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY



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

Categories     Berry     Roast     Dried Fruit     Venison     Winter     Shallot     Gourmet

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.

ROAST LOIN OF VENISON WITH CRANBERRIES



Roast Loin of Venison With Cranberries image

Looking for different ways to use that deer meat? This is a great recipe I found recently that I wanted to share with you all! Recipe originally used lingon berries which can be almost impossible to find in the USA. They very closely resemble cranberries in appearance and flavor so I have substituted those in this recipe. Do not forget to drink the wine that remains in the bottle! hehehe

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

ROAST RACK OF VENISON WITH CRANBERRY CHUTNEY



Roast Rack of Venison With Cranberry Chutney image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 cups dry red wine
2 cloves garlic, crushed
1 teaspoon whole black peppercorns, crushed
2 bay leaves
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
1 loin rack of venison, 4 to 5 pounds, with the bones cracked to permit easy carving
1 cup dried cranberries
1/2 cup red wine vinegar
1/2 cup sugar
1 tablespoon chopped fresh ginger
1/2 teaspoon Chinese 5-spice powder
1/2 cup beef broth

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.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 31 grams

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