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
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