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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1131.99 Kcal (4739 kJ)
Calories from fat	463.67 Kcal
		% Daily Value*
Total Fat	51.52g	79%
Cholesterol	48.95mg	16%
Sodium	1011.05mg	42%
Potassium	1308.42mg	28%
Total Carbs	96.58g	32%
Sugars	81.09g	324%
Dietary Fiber	6.79g	27%
Protein	22.26g	45%
Vitamin C	92.5mg	154%
Vitamin A	0.2mg	7%
Iron	2.4mg	13%
Calcium	140.2mg	14%

Amount Per 100 g
Calories	109.65 Kcal (459 kJ)
Calories from fat	44.91 Kcal
		% Daily Value*
Total Fat	4.99g	79%
Cholesterol	4.74mg	16%
Sodium	97.93mg	42%
Potassium	126.74mg	28%
Total Carbs	9.35g	32%
Sugars	7.85g	324%
Dietary Fiber	0.66g	27%
Protein	2.16g	45%
Vitamin C	9mg	154%
Iron	0.2mg	13%
Calcium	13.6mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

26.1

Points
25

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium,
High in Sugar

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