2 slice Lemon
2 slice Orange
2 slice Ginger, Peeled
1 cup Sugar
1 small Bay Leaf
2 cup Cranberries, Fresh
4 pound Venison, Boneless
2 tablespoon Olive Oil
1 teaspoon Salt
1 teaspoon Pepper, Freshly Ground
teaspoon Juniper Berries, Finely Chopped
2 cup Red Wine
2 cup Beef Stock
2 tablespoon Butter, Cut Into Pieces
Thyme, For Garnish

In a medium 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 oven to 400f. Rub the loin of venison with the olive oil, 3/4 of the salt, 4/5 of the pepper and 2/3 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 saucepan, boil the wine over high heat until reduced to 1/2 cup, 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, 10 minutes. Remove from heat. Strain the remaining whole cranberries and add them to the sauce with the remaining 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.