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Roasted Rack of Venison with Red Currant and Cranberry Sauce
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Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Ingredients
- 4 cups veal or beef stock, preferably homemade
- 2 dried bay leaves
- 1 bunch fresh thyme
- 3/4 cup ruby port wine
- 1 one-inch piece fresh ginger, peeled and chopped
- 1/2 cup red-currant jam
- 4 tablespoons whole black peppercorns
- 4 tablespoons whole juniper berries
- 4 tablespoons dried rosemary
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 tablespoon plus 2 teaspoons butter
- 2 (1 1/2 to 2 pounds each) racks venison, well trimmed
- 2 teaspoons all-purpose flour
- 1 cup fresh or frozen cranberries
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 138 % Daily Value *
- Total Fat: 4 g 6.07%
- Saturated Fat: 1 g 6.06%
- Trans Fat: 0 g %
- Cholesterol: 3 mg 1.13%
- Sodium: 1634 mg 68.07%
- Calcium: 33 mg 3.27%
- Potassium: 349 mg 9.98%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.33%
- Zinc: 0 mg 0%
- Total Carbohydrate: 23 g %
- Dietary Fiber: 1 g 5.47%
- Sugar: 18 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 2.86%
- Vitamin C 5.52%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
