Recipe for Rack of Venison with Spiced Cranberry and Black Bean Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
SPICED CRANBERRY & BLACK BE ----------------
1 lb fresh cranberries
1/2 cup white or apple vinegar
1 cup dark brown sugar, packed
2 tsp ground cinnamon
1/2 tsp ground cloves
2 x Granny Smith apples, cored and chopped
Grated peel of 1 orange
1 lb black beans, cooked
5 tbl fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
----------------- ROAST ----------------
1 x rack venison roast
1 tbl dried oregano
1 tbl dried thyme
1 tbl ground cumin
1/2 tbl ground coriander
3/4 tsp ground nutmeg
1 tbl freshly ground black pepper
1 lb unsalted butter
10 whl green onions, trimmed
10 x cloves garlic, peeled
Instructions:
Instructions: Preheat oven to 350 F.

Spiced Cranberry & Black Bean Sauce:
In a large saucepan, combine the first seven ingredients and bring to a boil. Reduce heat to simmer and cook for 30 minutes.

Stir in the remaining ingredients and heat through. Keep warm.

Makes about
3 cups.

Roast:
French the bones of the fat around the eye of the roast. In a small bowl, mix together all of the herbs and spices and rub the mixture twice on the outside of the roast.

In a large, cast-iron Dutch oven, melt the butter. When the Dutch oven is hot, place the roast in the bottom and surround with the onions and garlic. Saute each side of the roast for about 3 minutes.

Add the wine and bake for about 15 minutes for medium rare. (Venison should not be cooked more than medium rare or may loose significant amount of flavor.) Let cool slightly. Serve with the Spiced Cranberry & Black Bean Sauce.

YIELD: 4 TO 6 SERVINGS

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