Leg Of Venison With Cider-baked Apples, Red Chard, And Cranberry Sauce

Ingredients

Venison:

  • 2 teaspoons black peppercorns
  • 2 teaspoons juniper berries
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried or fresh thyme leaves
  • 1/2 cup olive oil
  • 1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied

Cranberry sauce:

  • 1 cinnamon stick, snapped in half
  • 4 teaspoons fennel seeds
  • 4 teaspoons whole cloves
  • 4 teaspoons black peppercorns
  • 4 teaspoons juniper berries
  • 6 cups fresh cranberries (about 12 ounces)
  • 1 1/2 cups red wine, such as pinot noir
  • 1 cup balsamic vinegar
  • 2/3 cup sugar
  • 2/3 cup undiluted orange juice concentrate

Cider-baked apples:

  • 4 cups apple cider
  • 1/2 cup apple cider vinegar
  • 6 star anise pods (optional)
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1/2 teaspoon ground allspice
  • 1/4 cup unsalted butter
  • 4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise

Chard:

  • 2 tablespoons unsalted butter
  • 2 bunches firm red or white chard, stemmed
  • 1/4 cup apple cider (or cider residue from baked apples)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Description

Food Network Invites You To Try This Leg Of Venison With Cider-Baked Apples, Red Chard, And Cranberry Sauce Recipe.

Food Network Favicon Food Network
View Full Recipe



MS Found Country:US image description
Back to top