Roast Loin of Venison with Cranberries Recipe

Ingredients:

o       2 thick slices of lemon

o       2 thick slices of orange

o       2 slices of peeled fresh ginger

o       1 1/2 cups sugar

o       1 small bay leaf

o       2 cups fresh cranberries

o       4 lbs. boneless loin of venison, at room temperature

o       2 Tbsp. olive oil

o       1 tsp. salt

o       1 1/4 tsp. freshly ground pepper

o       3/4 tsp. finely chopped juniper berries

o       2 cups dry red wine

o       2 cups beef or venison stock

o       2 Tbsp. cold butter, cut into pieces

o       Fresh thyme sprigs, for garnish

Directions:

1.      In a medium non-reactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup cold water.

2.      Bring to a boil over high heat, stirring to dissolve the sugar.

3.      Reduce the heat to moderate and boil, uncovered until syrupy, 10 to 15 minutes.

4.       Stir in cranberries, then remove from heat and cool.

5.      Transfer the mixture to a glass container, cover and refrigerate for 1 to 2 days, stirring once or twice during that time.

6.      Preheat the oven to 400°.

7.      Rub the venison with the olive oil, 3/4 tsp. of salt, 1 tsp. of the pepper, and 1/2 tsp. of the chopped juniper berries, pressing the seasonings into the meat.

8.      Set the loin on a rack in roasting pan and roast, basting frequently with the pan juices, until medium rare (135° on a meat thermometers), 25 to 30 minutes.

9.      Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.

10.  Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries.

11.  In a food processor, puree half the cranberries and half the liquid until smooth.

12.  In a medium non-reactive saucepan, boil the wine over high heat until reduced to half a cup, about 5 minutes.

13.  Add the stock and bring to a boil.

14.  Add the cranberry puree; reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes.

15.  Remove from heat.

16.  Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 tsp. each of salt, pepper and chopped juniper berries.

17.  Swirl in the cold butter.

18.  Slice the venison thinly (stir in any juices into the sauce) and serve with the sauce, reheated if necessary.