Roast Loin Of Venison With Cranberries

---------- Recipe via Meal-Master (tm) v8.02

Title: ROAST LOIN OF VENISON WITH CRANBERRIES
Categories: Meats, Roast
Yield: 8 servings

2 ea Thick slices of lemon
2 ea Thick slices of orange
2 ea Slices fresh ginger, peeled
1 1/2 c Sugar
1 sm Bay leaf
2 c Fresh cranberries
4 lb Boneless loin of venison,
-at room temperature
2 tb Olive oil
1 t Salt
1 1/4 t Freshly ground pepper
3/4 t Juniper berries, finely
-chopped
2 c Dry red wine
2 c Beef or venison stock
2 tb 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, coer 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),
25 to 30 minutes. 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. Remove from heat.
Strain the reamining whole cranberrie 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 wtih
the sauce, reheated if necessary.

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