In a spice mill or with a mortar and pestle, grind the spices and sugar into a paste, working in batches as necessary. Combine the ground spices in a small bowl.
On a sheet of plastic wrap place the venison loin and lightly dust on all sides with the Pastrami spices, then wrap tightly. Refrigerate the wrapped loin for at least 12 hours and up to 24 hours.
Preheat oven to 400ºF.
In a large sauté or roasting pan heat the vegetable oil over high heat. Add the venison to the pan and sear quickly on all sides, being careful not to burn the spices. Place the seared venison in the preheated oven for about 45 minutes or until a thermometer inserted into its center reads 142ºF. Remove the loin from the oven, and let rest covered for 15 minutes before carving and serving with the Huckleberry Ketchup.
Yield: 6 servings
In a large saucepan heat the oil over medium high heat. Add the onions and cook until they begin to caramelize, about 6 minutes. Add the garlic and cook 2 minutes, then add the tomatoes and cook, stirring often, until they start to release some of their moisture, about 5 minutes. Add the huckleberries to the pot, reduce the heat to medium low, and cook for 5 minutes. Add the remaining ingredients, except the gin, and stew over medium heat until the mixture is thick and has reduced in volume by nearly three-quarters, about 15 - 20 minutes. Stir in the gin and cook an additional 3 minutes.
Strain the ketchup into a small bowl and allow to cool before serving.
Yield: about 1 1/2 cups