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1
Place the wine, garlic, half the peppercorns, the bay leaves, lemon juice, olive oil and salt and pepper to taste in a deep dish that will hold the venison.
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2
Place the venison in the bowl, turn it to coat all sides, cover it and refrigerate overnight.
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3
Turn the meat a few times while it is marinating.
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4
Place the cranberries in a non-reactive saucepan.
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5
Stir in the vinegar, sugar, ginger, five-spice powder and remaining peppercorns.
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6
Bring to a simmer and cook slowly, stirring from time to time, about 20 minutes.
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7
The cranberries should be soft and there should be enough liquid in the pan just to moisten them.
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8
Remove from the heat and set aside until serving time.
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9
About two hours before serving remove the venison from the marinade and place it in a roasting pan so it comes to room temperature.
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10
Strain the marinade, place it in a saucepan and cook over high heat until the marinade is reduced to about three-fourths cup.
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11
Add the beef broth, cook the mixture down until there is about three-fourths cup, then season with salt and pepper.
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12
Remove from the heat.
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13
Preheat oven to 425 degrees.
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14
Place the venison in the oven and roast it about 12 minutes per pound for medium rare.
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15
It should register 120 degrees when an instant-read thermometer is inserted in the thick part of the meat, not touching any bone.
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16
Remove the meat from the oven and allow it to stand at room temperature 20 minutes before carving.
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17
Warm the dried-cranberry mixture and transfer it to a serving dish.
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18
Reheat the sauce made from the marinade.
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19
Check the seasonings again.
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20
Cut the venison into individual chops.
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21
If the butcher has cracked the large bone between the chops, cutting the chops should be extremely easy.
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22
Serve the venison moistened with some of the reheated sauce and with the cranberry mixture on the side.
