Roast Loin of Venison with Cranberries

Yield:	8 Servings
Categories:	Meats, Roast

2		Thick slices of lemon
2		Thick slices of orange
2		Slices fresh ginger, peeled
1 1/2	c	Sugar
1	sm	Bay leaf
2	c	Fresh cranberries
4	lb	Boneless loin of venison, at room temperature
2	tb	Olive oil
1	ts	Salt
1 1/4	ts	Freshly ground pepper
3/4	ts	Juniper berries, finely chopped
2	c	Dry red wine
2	c	Beef or venison stock
2	tb	Cold butter, cut into pieces
		Fresh thyme sprigs, for garnish