Finely chop the venison bones, fry in oil, add celery, leek, carrot, onion and garlic, fry. Add paradeis pulp, 4 juniper berries and thyme. Add game stock, port, wine and a little water. Stew lightly for about 2-3 hours. Now pour the sauce through a sieve, add it again to the saucepan and cook until there is about 250 ml of liquid left.
Season the saddle of venison with salt, season with pepper and brown in clarified butter. Put it into an ovenproof dish and cook in a heated oven at about 120 °C for 40 to 60 minutes. Caramelize a little sugar in the frying pan and pour in the sauce, add 4 finely crushed juniper berries, bring to the boil and thicken with a little flour butter.
Add crème fraîche and season to taste. Serve the sauce together with cranberries to the venison.
Our tip: Use your favorite red wine for cooking!