1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove from heat. Cover; set aside. 2. Place allspice and juniper in a spice or coffee grinder; process until finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. Melt margarine in a skillet coated with cooking spray over medium-high heat. Add venison; cook 5 minutes on each side or until browned. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. Remove venison from skillet; keep warm. 3. Add shallots and garlic to skillet, saute 2 minutes. Add cherry mixture, 1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison. Yield: 6 servings (serving size: 3 ounces venison and 2 tablespoons sauce). Note: You can substitute 1/2 cup cranberry juice for the port, if desired. Calories 201 (18% from fat); fat 4.1g (sat 1.3g, mono 1.5g, poly 1.1g); protein 25.6g; carbohydrate 13.4g, fiber 0.9g; cholesterol 0mg; iron 4.5mg; sodium 320mg; calcium 22mg. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Cooking Light Magazine, Dec 1997 Posted to MC-Recipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998