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