This refined venison recipe pairs a briefly marinated roast loin with a deep red wine hunter’s sauce enriched with cream and cranberries. Inspired by classic French game cookery, it delivers a tender, rosy center and a glossy, aromatic sauce worthy of a special dinner.
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Overview
Preparation
30 min
Cooking
70 min
Total time
100 min
Servings
4
Marinade
Yes
Difficulty
Hard
Ingredients
Find the full list of ingredients and adjust quantities automatically.
Recommended cut
lombo de corço
Cuisine type
France
Dish profile
Slow-cooked, rich, strong sauce
Adjust quantities
Quantities update automatically.
portions
Preparation
15 min
In a non-reactive dish, combine the red wine, cognac, 1 tablespoon olive oil, garlic, carrot, shallots, onion studded with cloves, celery, thyme, rosemary, bay leaves, parsley, and crushed peppercorns.
10 min
Add the venison loin to the marinade, turning to coat well. Cover and refrigerate overnight, or for 12 to 18 hours.
10 min
Remove the venison from the marinade and pat it very dry with paper towels. Strain the marinade, keeping the liquid separate from the vegetables and herbs.
40 min
Heat the butter, neutral oil, and remaining 1 tablespoon olive oil in a sauté pan over medium-high heat. Brown the venison trimmings well. Add the strained vegetables and cook until lightly caramelized.
10 min
Sprinkle in the flour and stir for 1 minute. Add the red wine marinade liquid and the vinegar, scraping up any browned bits. Bring to a simmer and cook uncovered until reduced by about half and lightly thickened.
6 min
Lower the heat and stir in the cream. Simmer gently for 8 to 10 minutes, skimming if needed. Season with salt and pepper, then stir in the cranberries at the end. Keep warm over very low heat. Strain for a smoother sauce if desired.
14 min
Preheat the oven to 240°C. Season the venison lightly with salt and pepper. Heat a heavy frying pan until hot, add a little oil if needed, and sear the loin on all sides until evenly browned.
8 min
Transfer the venison to a roasting dish. Spoon over 3 tablespoons of the marinade liquid or a little of the sauce base. Roast for 12 to 16 minutes, depending on thickness, until the center reaches about 50 to 54°C for rare to medium-rare.
5 min
Tips
Plating
Pairings
Celeriac purée
Its earthy sweetness complements the game without overwhelming it.
Roasted root vegetables
Carrots, parsnips, and beetroot bring sweetness and texture.
Buttered noodles or spaetzle
A comforting side that catches the rich sauce beautifully.
Food & wine pairing
FAQ
Yes. Backstrap or saddle works very well. If using a thicker or thinner cut, adjust the roasting time accordingly.
Overnight marinating gives the best depth of flavor, but even 4 to 6 hours will improve the dish.
Here it is a rich game-style sauce made from red wine marinade, aromatics, cream, and cranberries, designed to complement roast venison.
Yes. The sauce can be made a day in advance and gently reheated before serving. Add a splash of stock or water if it has thickened too much.
Comments
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