Venison with rustic potatoes

This recipe unites everything that fans of authentic Russian cuisine love - game, golden potatoes with herbs and garlic, juicy ripe cranberry additions.

Ingredients

• 1 kilogram of reindeer tenderloin;
• 1 kilogram of young potatoes;
• 200 grams of cranberry sauce;
• 50 grams of fresh frozen cranberries;
• 2-3 sprigs of thyme;
• 2-3 onions;
• 200 milliliters of vegetable oil;
• 100 grams of butter;
• 3 cloves of garlic;
• 10 grams of dill greens;
• salt and black pepper to taste.

Directions

1. Remove the veins from the thawed tenderloin, rinse and dry the meat with disposable towels. Grind thyme, mix with 100 milliliters of vegetable oil, grate venison, leave to soak at room temperature for 30 minutes.
2. While the meat is marinating, put the potatoes to boil until tender, in a peel in salted water. Place the tubers on a plank, leave to cool. Chop the onion into half rings.
3. Heat the pan well, fry the venison in half of the remaining vegetable oil for 1.5-2 minutes on each side, including the ends. Transfer to a heat-resistant dish, cover with foil, send to bake in the oven for 40 minutes at 160 ° C.
4. Cut the potatoes into wedges. Chop the garlic, combine with butter. Fry the onion until golden brown in vegetable oil, add a little water and simmer until soft. Put potatoes in a skillet, cook until golden brown, season with pepper and salt, remove from heat. Add garlic oil and dill crumbs, stir.
5. Take out the baked venison, let it rest for 10 minutes, chop and serve with rustic potatoes with cranberry sauce, garnished with whole cranberries.