Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

Ingredients

• 2 teaspoons black peppercorns
• 2 teaspoons juniper berries
• 2 teaspoons fennel seeds
• 2 teaspoons dried or fresh thyme leaves
• 1/2 cup olive oil
• 1 (3-pound) boneless venison leg roast or turkey breast
• trimmed and tied
• 1 cinnamon stick
• snapped in half
• 4 teaspoons fennel seeds
• 4 teaspoons whole cloves
• 4 teaspoons black peppercorns
• 4 teaspoons juniper berries
• 6 cups fresh cranberries (about 12 ounces)
• 1 1/2 cups red wine
• such as pinot noir
• 1 cup balsamic vinegar
• 2/3 cup sugar
• 2/3 cup undiluted orange juice concentrate
• 4 cups apple cider
• 1/2 cup apple cider vinegar
• 6 star anise pods (optional)
• 2 cinnamon sticks
• 4 whole cloves
• 1/2 teaspoon ground allspice
• 1/4 cup unsalted butter
• 4 Braeburn
• Jonathan
• Gala
• or Red Delicious apples
• cored and halved lengthwise
• 2 tablespoons unsalted butter
• 2 bunches firm red or white chard
• stemmed
• 1/4 cup apple cider (or cider residue from baked apples)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Instructions

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