Venison baked in the oven

1. Wipe the meat with paper towels and clean it from films and bone chips. Game and mutton are never washed.
2. Peel the garlic and cut it into longitudinal pieces. Stuff the meat with garlic. Season with salt and pepper, rub with ground dry thyme, wrap in foil and leave to marinate for 1 hour.
3. For the sauce, chop the onion finely. Garlic (1 clove) cut into thin slices. Mash the cranberries in a mortar.
4. Transfer the pickled meat to the oven and cook at 180 degrees for 1 hour and 10 minutes.
4. Heat the melted butter in a frying pan and add the onion and garlic to the oil. Vegetables should not fry too much, so a small fire is needed. Add some dried basil.
5. When the onion has become soft, add cranberries and wine to it, a pinch of salt, a tablespoon of sugar and a little red pepper. Stir, cover and simmer on the lowest heat for 15 minutes.
6. After 1 hour and 10 minutes, unwrap the meat and cook for another 30 minutes at 250-260 degrees (that is, at the maximum, I have an oven up to 240, for example).
7. Chop the sauce from the frying pan in a blender (or pass it through a meat grinder, sieve and other devices for pureing).
8. Serve the meat with sauce. Potatoes or mushrooms (or both) are well suited to it.
Pleasant!