• 4servings
  • 147minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D, P
MineralsSelenium, Copper, Natrium, Fluorine, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons black peppercorns

  2. 2 teaspoons juniper berries

  3. 2 teaspoons fennel seeds

  4. 2 teaspoons dried or fresh thyme leaves

  5. 1/2 cup olive oil

  6. 1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied

  7. 1 cinnamon stick, snapped in half

  8. 4 teaspoons fennel seeds

  9. 4 teaspoons whole cloves

  10. 4 teaspoons black peppercorns

  11. 4 teaspoons juniper berries

  12. 6 cups fresh cranberries (about 12 ounces)

  13. 1 1/2 cups red wine, such as pinot noir

  14. 1 cup balsamic vinegar

  15. 2/3 cup sugar

  16. 2/3 cup undiluted orange juice concentrate

  17. 4 cups apple cider

  18. 1/2 cup apple cider vinegar

  19. 6 star anise pods

  20. 2 cinnamon sticks

  21. 4 whole cloves

  22. 1/2 teaspoon ground allspice

  23. 1/4 cup unsalted butter

  24. 4 Braeburn, Jonathan, Gala, or Red Delicious apples , cored and halved lengthwise

  25. 2 tablespoons unsalted butter

  26. 2 bunches firm red or white chard, stemmed

  27. 1/4 cup apple cider (or cider residue from baked apples)

  28. 1 teaspoon salt

  29. 1 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.


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