Recipe by The Magpie
"There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it."
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1 (8 pound)
bone-in venison roast
kosher salt and freshly ground black pepper to taste
2 1/2 cups
finely chopped onion, divided
chopped fresh cilantro
1 1/2 teaspoons
1 1/2 teaspoons
fresh orange juice
red currant jelly
dry sherry (such as Oloroso)
Was amazing used port instead of cherry but will definitely be having it again thanks magpie
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Venison with Fresh Cranberry Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 191
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