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Roast Venison with Marmalade Gravy

Updated February 23, 2016
(1 Votes)

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The robust citrus flavors of the sauce complement the rich, gamey flavor of the meat.

Prepare ahead:

The venison can be marinated in the refrigerator for up to 3 days.

4 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus marinating and resting

Cooking Time40 min

Cooking Time - Text40

Cooking Methodroasting

CostSplurge

Moderate

Total Timea day or more

OccasionFormal Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Moodadventurous

Taste and Texturemeaty, savory, sweet, tart

Ingredients

  • 1¼ cups hearty red wine
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp dark brown sugar
  • 1 garlic clove, minced
  • ½ tsp coarsely crushed black peppercorns
  • 2¾ lb (1.25kg) boneless saddle of venison
  • 1 tbsp vegetable oil
  • 3 tbsp bitter orange marmalade

Instructions

Mix the marinade ingredients in a large, nonmetallic bowl. Add the venison and turn to coat. Cover and refrigerate for 24–72 hours.

Preheat the oven to 425°F (220°C). Remove the venison from the marinade and pat dry. Brush with the vegetable oil. Place in a roasting pan and let stand at room temperature for about 20 minutes. Strain and reserve the marinade.

Roast for 20 minutes. Reduce the oven temperature to 375°F (190°C). Mix the ½ cup reserved marinade and the marmalade and spoon some over the venison. Continue roasting, basting occasionally with the marmalade mixture, about 20–30 minutes, until an instant-read thermometer inserted in the center of the roast reads 130°F (55°C) for medium-rare.

Transfer the venison to a carving board and tent with aluminum foil. Let stand for 10-15 minutes before carving.

Meanwhile, skim any excess fat from the pan juices. Stir in the reserved marinade. Bring to a boil and cook about 5 minutes, until slightly reduced. Pour into a sauceboat. Carve the venison and serve with the sauce.

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