Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce Recipe

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Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1131.99 Kcal (4739 kJ)
Calories from fat 463.67 Kcal
% Daily Value*
Total Fat 51.52g 79%
Cholesterol 48.95mg 16%
Sodium 1011.05mg 42%
Potassium 1308.42mg 28%
Total Carbs 96.58g 32%
Sugars 81.09g 324%
Dietary Fiber 6.79g 27%
Protein 22.26g 45%
Vitamin C 92.5mg 154%
Vitamin A 0.2mg 7%
Iron 2.4mg 13%
Calcium 140.2mg 14%
Amount Per 100 g
Calories 109.65 Kcal (459 kJ)
Calories from fat 44.91 Kcal
% Daily Value*
Total Fat 4.99g 79%
Cholesterol 4.74mg 16%
Sodium 97.93mg 42%
Potassium 126.74mg 28%
Total Carbs 9.35g 32%
Sugars 7.85g 324%
Dietary Fiber 0.66g 27%
Protein 2.16g 45%
Vitamin C 9mg 154%
Iron 0.2mg 13%
Calcium 13.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.1
  • 25

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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