Baked venison in the oven

3 servings
3 hours


1. Wipe the meat with paper towels and peel the films and bone crumbs. Game and lamb never wash .

2. Peel and cut the garlic into longitudinal pieces. Pepper the meat with garlic. Salt and pepper, rub with ground dry thyme, wrap in foil and leave for 1 hour in pickle.

3. For the sauce, finely chop the onions. Cut garlic (1 clove) into thin plates. Mash cranberries in a stupe.

4. Transfer the pickled meat to the oven and cook at 180 degrees 1 hour and 10 minutes.

4. Heat the melted butter in a frying pan and put the garlic onions in the oil. Vegetables should not roast much, so a small fire is needed. Add a little dried basilic.

5. When the onion is soft, add cranberries and wine, a pinch of salt, a tablespoon of sugar and a little red pepper to it. Stir, cover and simmer over the lowest heat for 15 minutes.

6. After 1 hour and 10 minutes, turn the meat and cook for another 30 minutes at 250-260 degrees (that is, at maximum, I have an oven until 240, for example) .

7. Grind the pan sauce in a blender (or pass through a meat grinder, sieve and other puffing devices) .

8. Serve the meat with the sauce. Potatoes or mushrooms (or both) are well suited to it. Nice!