Roasted Venison with Fresh Cranberry Sauce
There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it.
Trying this in a slow cooker will make the meat stringy and tough, so in short, don't do it. This should end up just as tender and sweet as tenderloin.
I cook my roasts to medium-rare. I don't care for them done any more than that, so if you like yours medium well or more, just be careful not to overdo it.
Fresh sage and basil can be substituted for the dried herbs. Just use twice the amount of each.