2 slices of peeled fresh ginger
4 pounds boneless loin of venison, at room temperature
1 1/4 teaspoons freshly ground pepper
3/4 teaspoon finely chopped juniper berries
2 cups beef or venison stock
2 tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish
In a medium nonreactive saucepan, combine the
lemon, orange, ginger, sugar and bay leaf with
1 cup of cold water. Bring to a boil over high
heat, stirring to dissolve the sugar.
Reduce the heat to moderate and boil,
uncovered, until syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool.
Transfer the mixture to a glass container,
core and refrigerate for 1 to 2 days,
stirring once or twice during that time.
Preheat the oven to 400F.
Rub the venison with the olive oil, 3/4
teaspoon of the salt, 1 teaspoon of the pepper
and 1/2 teaspoon of the chopped juniper berries,
pressing the seasonings into the meat.
Set the loin on a rack in a roasting pan and roast,
basting frequently with the pan juices,
until medium-rare (about 135F on a meat thermometer),
Cover the venison loosely with foil
and set aside for 10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and
the lemon, orange and ginger slices from the cranberries.
In a food processor or blender,puree half the
cranberries and half the liquid until smooth.
In a medium nonreactive saucepan,
boil the wine over high heat until reduced to 1/2 cup,
about 5 mintues. Add the stock and bring to a boil.
Add the cranberry puree, reduce the heat to low and simmer,
uncovered, until slightly thickened, about 10 minutes.
Strain the remaining whole cranberries
and add them to the sauce with the remaining
1/4 teaspoon each of salt, pepper and
chopped juniper berries. Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce)
and serve with the sauce, reheated if necessary.
