Brush the saddle of venison with honey. Place cloves, cinnamon and star anise on top. Cut a third of the oranges into thick slices and place them on the saddle of venison as well. Put the rosemary on the orange slices and put the saddle of venison in a freezer bag form. Add the orange juice (I) and the orange liqueur and marinate the meat for 24 hours.
Remove the peel from the carrots and celery and dice finely. Remove peel from remaining oranges generously enough to completely remove white skin. Remove the fillets over a baking dish between the separating skins. Heartily squeeze the partitions, reserving the juice. Dice the butter and set aside to cool.
Remove venison from bag, set aside oranges, spices, rosemary and marinade separately. Heat clarified butter in a roasting pan, brown the saddle of venison in it all around and season with salt and pepper. Add the diced vegetables and sauté well. Add half of the cranberries and sauté briefly.
Add rosemary and spices from the marinade to the roasting pan. Extinguish with the marinade and cook. Fill up with the remaining orange juice, the squeezed juice and the game stock. Cover the saddle of venison with the orange slices of the marinade and roast in the heated oven on the 2nd rack from the bottom at 130 degrees for about 1 1/2 hours.
Remove the saddle of venison from the roaster and wrap loosely in aluminum foil. Pour the roast stock through a sieve into a saucepan and bubble up once.
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