Ingredients

• 1 1.5 kg venison roast(loin or round)
• 250 ml fresh or frozen cranberries
• 125 ml red wine
• 80 ml maple syrup
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 4 minced garlic cloves
• 2 fresh rosemary sprigs
• 1 Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Mix mustard, oil, garlic, salt, and pepper. Coat the roast.

3. 3

   Sear the roast on all sides in a hot Dutch oven.

4. 4

   Mix wine, maple syrup, and cranberries. Pour around the roast.

5. 5

   Add rosemary, cover, and bake for 1 hour 30 minutes for medium-rare.

6. 6

   Let rest for 15 minutes before slicing.

7. 7

   Reduce the cranberry sauce over heat. Drizzle over slices.