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venison roast recipe Cranberry-Lacquered Slab with Ruby Jus
- Total Time: 105 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
This incredible venison roast recipe offers a Cranberry-Lacquered Slab with Ruby Jus, perfect for a special yet easy weeknight dinner. It’s a hearty, lean protein dish that’s simple to prepare and delivers big on flavor and nutrition.
Ingredients
- 2–3 lb venison roast (shoulder, sirloin, or loin)
- 1 cup fresh or frozen cranberries
- 0.5 cup orange juice
- 0.25 cup brown sugar, packed
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 0.5 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 0.5 cup beef or chicken broth
Instructions
- Prep the Venison: Pat the venison roast very dry with paper towels. Season generously all over with salt, pepper, rosemary, and garlic powder, pressing the spices onto the meat.
- Make the Cranberry Glaze: In a small saucepan, combine cranberries, orange juice, brown sugar, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce to low and cook for 5-7 minutes until the cranberries burst and the sauce visibly thickens. Mash lightly with a fork if a smoother jus is desired. Set aside.
- Sear the Roast (Optional): Heat 2 tbsp olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering. Carefully sear the venison roast on all sides until nicely browned, about 1-2 minutes per side.
- Roast to Perfection: Transfer the skillet with the venison to your preheated 375°F (190°C) oven. Pour half of the prepared cranberry glaze evenly over the top of the venison. Roast for 30-50 minutes for medium-rare (internal temp 130-135°F), or 50-65 minutes for medium (135-140°F). Baste with the remaining glaze halfway through roasting. If drying out, splash in 1-2 tablespoons of beef broth or water into the pan and cover loosely with foil.
- Rest and Serve: Once cooked to your liking (always use a meat thermometer!), remove the venison from the oven. Tent it loosely with foil and let it rest on a cutting board for 10-15 minutes. Slice thinly against the grain and serve with the rich pan juices or extra cranberry glaze.
Notes
The biggest challenge with lean venison is dryness – avoid overcooking by using a reliable meat thermometer and basting frequently. Always rest the meat sufficiently after cooking and slice thinly against the grain for tenderness. For appliance options, an Instant Pot can be used for a braised texture (cook on high pressure for 35-45 min), or an Air Fryer for smaller cuts (air fry at 375°F for 15-25 min).
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 225 g)
- Calories: 420 calories
- Sugar: 20 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 55 g
- Cholesterol: 120 mg