Roast Loin of Venison With Cranberries

Ingredients

• 4 lbs boneless venison loin
• 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 venison stock
• 2 tablespoons butter, cut into pieces
• 15 ounces whole berry cranberry sauce
• 1/2 teaspoon powdered ginger

Garnish

• fresh thyme sprig

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Tent the venison loosely with foil and set aside for 10 to 15 minutes before carving.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Slice the venison thinly and serve with the hot sauce.

8. 8

   Enjoy!