Season loin with salt and pepper and marinate with in olive oil, garlic and juniper berries over night. Heat grill or griddle to high and sear on all sides. Transfer to 200C degree oven and continue cooking to medium rare or desired temperature. Let rest for 15 minutes and thinly slice the meat.
Drizzle bread with olive oil and season with salt and pepper. Toast in degree oven until golden brown.
Caramelised onion marmalade
Combine red onions, red wine, red wine vinegar, pomegranate juice, brown sugar and honey over medium heat stirring constantly, until sugar is dissolved. Season with salt and pepper and then simmer until the consistency of marmalade, about 1 hour. Serve at room temperature.
Honey praline sauce
Combine ingredient in a sauce pan over medium heat until sugar is dissolved. Reduce to a simmer and continue cooking until sauce reduces to a syrupy consistency, about 30 minutes.
Preheat oven to 180°C degrees. Melt butter in medium skillet over medium heat. Add pepper and salt, stir to blend. Remove from heat. Add pecans and stir to coat. Transfer to baking sheet. Bake until pecans are golden, about 8 minutes. Cool. Coarsely chop pecans.
Top seasoned crostini with 1 teaspoon onion marmalade and 1 piece of thinly sliced venison. Drizzle with honey praline sauce and garnish with spiced pecans.