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1
To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together.
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2
Mix with 4 tablespoons of the olive oil and rub on the venison.
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3
Cover and let stand in the refrigerator for 4 to 12 hours.
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4
Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
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5
To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together.
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6
Place in a cheesecloth square and tie closed with a string.
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7
In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate.
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8
Add the spice bundle and bring the liquid to a boil.
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9
Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft.
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10
Remove the spice bundle, pour the sauce into a bowl, and let cool.
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11
Use now, or cover and refrigerate for up to 3 days.
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12
Bring to room temperature before serving.
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13
While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes.
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14
Place the apples, cut-side down, in a baking pan.
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15
Pour the cider mixture over the apples.
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Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
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17
To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides.
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18
Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare.
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For medium-done, roast 6 to 7 minutes longer.
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20
Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
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21
To make the chard: In a large skillet, melt the butter over medium heat.
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22
Add the chard and apple cider and saute for 5 minutes, stirring occasionally.
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23
Season with salt and pepper.
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24
To serve, transfer the venison to a platter and arrange the apples beside it.
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25
Divide the chard and cranberry sauce between bowls.
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26
Serve.
