Roast Loin Of Venison with Cranberries

Directions

1. 1

   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

2. 2

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

3. 3

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

4. 4

   Stir in the cranberries, then remove from heat and cool

5. 5

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

6. 6

   Preheat the oven to 400F

7. 7

   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, pres

8. 8

   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 thermome