Grab yourself a nice saddle of venison and coat it with olive oil. Season with your favourite BBQ Rub (we used Tennesee Teardown from Ankerkraut), rub in well and let it chill in the fridge for one hour.
Put a pan on medium heat, let the sugar slowly caramelize, douse with red wine and orange juice and add the cranberry jam. Let it simmer gently and reduce to a third.
Take the venison out of the fridge and prepare your Barbecue for indirect heat. Put the meat on the grill (indirect heat), close the lid and cook venison for about 40 minutes at 150°C / 302°F.
After around 20 minutes glaze the meat with the cranberry-red wine reduction and repeat 2-3 times until the saddle of venison reaches a core temperature of 55°C/131°F.
Let the meat rest for 5 minutes and enjoy.