1 (12- to 15-pound) venison saddle
Dry Rub for Game
2 cups unsalted game or beef stock
1/4 cup vegetable oil
1/4 cup brandy
Juice of 1 orange
1 cup ginger preserves
1 cup jalape? jelly

The night before you plan to serve the venison, massage it well with Dry Rub for Game. Save a tablespoon or two of the rub for mopping the meat the next day. Transfer the meat to a large plastic bag, and refrigerate it.

Take the venison from the refrigerator about 1 hour before you plan to begin cooking it. Preheat oven to 450 degrees F.

Combine stock, oil, brandy and reserved Dry Rub for Game in a small bowl. This mixture is for mopping the meat. In another bowl, mix the orange juice, preserves and jelly for the glaze.

Transfer the venison to a large roasting pan. Bake for 20 minutes, mopping once.

Reduce oven temperature to 350 degrees F and continue baking, mopping frequently, until an instant-read thermometer measures about 125 degrees F (plan on a total baking time of 15 to 17 minutes per pound). The meat should be rare to medium rare; be sure not to overcook. Brush on the glaze twice during the last 10 minutes of baking.

Remove the roasting pan from the oven, and transfer the venison to a platter. Tent the saddle with foil, and let the meat sit for 15 minutes before carving it. Spoon some of the pan drippings over the meat before serving.