Skin the leg of venison and loosen it a little bit at the long bone. Season with salt and pepper and rub with chopped juniper berries.
Clean the root vegetables and cut them roughly into cubes. Rinse the lemon and cut it into 1 cm cubes, including the peel. Fry the bacon in a frying pan and brown the leg of venison in it. Add the diced root vegetables and paradeis pulp and sauté. Extinguish with red wine and add whipping cream, remaining rosemary, thyme, juniper, bay leaf spice, peppercorns and the lemon cubes. Put the frying pan into the stove form and steam the leg of venison at 180 °C for about 50 minutes.
Then strain the resulting sauce. Bind (assemble) with butter flakes and stir in the cranberries. Serve with noodles or spareribs.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!