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1
In a spice mill or with a mortar and pestle, grind the spices and sugar into a paste, working in batches as necessary.
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2
Combine the ground spices in a small bowl.
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3
On a sheet of plastic wrap place the venison loin and lightly dust on all sides with the pastrami spices, then wrap tightly.
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4
Refrigerate the wrapped loin for at least 12 hours and up to 24 hours.
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5
Preheat oven to 400 degrees F.
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6
In a large saute or roasting pan heat the vegetable oil over high heat.
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7
Add the venison to the pan and sear quickly on all sides, being careful not to burn the spices.
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8
Place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into its center reads 142 degrees F. Remove the loin from the oven, and let rest covered for 15 minutes before carving and serving with the Huckleberry Ketchup.
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9
In a large saucepan heat the oil over medium high heat.
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10
Add the onions and cook until they begin to caramelize, about 6 minutes.
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11
Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes.
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12
Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes.
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13
Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly 3/4, about 15 to 20 minutes.
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14
Stir in the gin and cook an additional 3 minutes.
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15
Strain the ketchup into a small bowl and allow to cool before serving.
