Roasted rack of venison | Millbank Venison- how to cook a rack of venison

Ingredients

• 4 cups veal or beef stock, preferably homemade
• 2 dried bay leaves
• 1 bunch fresh thyme
• 3/4 cup ruby port wine
• 1 one-inch piece fresh ginger, peeled and chopped
• 1/2 cup red-currant jam
• 4 tablespoons whole black peppercorns
• 4 tablespoons whole juniper berries
• 4 tablespoons dried rosemary
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 tablespoon plus 2 teaspoons butter
• 2 (750g each) rack of venison, well trimmed
• 2 teaspoons all-purpose flour
• 1 cup fresh or frozen cranberries