A friend of mine made this, and I had a chance to try it today. Damn ! It's friggin fantastic !

I'm making it this weekend for the family, it was that good

Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy

1 (8-to 11 rib) (3 to 4 pound) rack of venison, halved to form two 4 to 6 rib racks and any
tough membranes trimmed and tied into crown roast
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries, crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries
1 tablespoon balsamic vinegar
Salt and pepper to taste

Preheat the oven to 425 degrees. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Push the shallots to the sides of the roasting pan, stand the venison crown in the middle of the pan. Mound stuffing in center of roast in the middle of the oven for 25 to 30 minutes, or until a meat thermometer registers 125 degrees, for rare meat. Transfer the racks with shallots to a planter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar and salt and pepper to taste. Simmer the gravy, whisking for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

If it's formed into a crown it should be labeled Crown Roast of Venison.The cranberries will certainly compliment the venison.You mention stuffing put don't say what kind .My families favorite holiday meal has always been crown roast of pork.Everybody loves it.The stuffing is a chestnut one that's great with pork .It also would do well with venison.You could also make a bread stuffing and add the soaked dried cranberries [or fresh] to the stuffing. To make serving easy, cut the bone [only the bone] between each chop so you can simply slice the chops apart when serving. Not hard to take at all!!