1 Preheat the oven to 160°C (approximately 325°F). For the venison, rinse the venison, pat dry and trim. With a sharp knife, separate the meat from the bone slightly, but do not completely remove.
2 Crush the juniper berries with the pepper and salt in a mortar and rub the meat with the mixture. Brush a roasting pan with oil, place the meat in the pan, drizzle with a little melted butter and cover with slices of bacon.
3 Rinse and trim the vegetables and onions and roughly chop. Add to the pan with the meat, pour in the wine and bake for about 40 minutes in the preheated oven. Remove the bacon, pour in some of the broth and cook the venison for another 30 minutes, gradually pouring in the remaining broth as needed.
4 Meanwhile for the cabbage, rinse the cabbage, cut into quarters, remove the hard stalk and slice into thin strips. Peel the onion, cut into thin strips and fry in hot melted butter. Add the cabbage, sauté and pour in the juice. Add the spices and simmer for 20-25 minutes over medium heat.
5 Sort the cranberries, rinse and add along with the spices to the red cabbage. Simmer another 20 minutes. Season with salt and pepper. Remove the venison from the oven and let rest, covered for about 10 minutes.
6 Strain the pan juices through a fine sieve, pressing the vegetables well and heat in a pan. Stir in the creme fraiche, simmer until creamy and season with salt and pepper. Loosen the venison from the bones, cut into slices and serve with the red cabbage and the sauce.