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. Heat 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
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
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
Spoon some of the pan drippings over the meat before serving.