Seared Venison And Kumara Rösti With Creamed Spinach And Cranberry Sauce

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Ingredients

For Cranberry Sauce

  • 1 1/2 cups dry red wine
  • 1 cup sugar
  • 6 whole cloves
  • 6 whole allspice
  • 2 (3-inch) cinnamon sticks
  • 1 (2- by 1/2-inch) strip orange zest
  • 1 (8-oz) can or jar whole-berry cranberry sauce
  • 1 (12-oz) bag fresh or frozen cranberries (not thawed)

For Kumara Rösti

  • 1 large kumara (New Zealand sweet potato) or Japanese sweet potato (about 3/4 lb; see cooks' note, below)
  • 1 Gala apple (about 1/2 lb)
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter

For creamed spinach

  • 3 tablespoons water
  • 1 garlic clove, minced
  • 1/2 lb baby spinach
  • 1/2 cup heavy cream

For venison

  • 1 (2- to 2 1/4-lb) Cervena venison strip loin
  • 1 tablespoon olive oil

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