Recipe courtesy of Cory Schreiber
Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce
Total:
2 hr 27 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 27 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Venison:
Cranberry sauce:
Cider-baked apples:
Chard:

Directions

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.

IDEAS YOU'LL LOVE

Roasted Leg of Lamb

Recipe courtesy of Tyler Florence

Roasted Lemon Chicken Legs

Recipe courtesy of Ree Drummond

Silence of the Leg O' Lamb

Recipe courtesy of Alton Brown

Leg of Venison with Mushroom Spaetzle and Pear Brandy Braised Cabbage

Recipe courtesy of Cory Schreiber

Venison Pastry

Venison Enchiladas

Venison Oscar

Recipe courtesy of Robert Irvine

Spiced Venison

Recipe courtesy of Susur Lee

Venison Sausage

Recipe courtesy of Richard Deutschmann

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking