Venison Roast in Crêpes
For the crêpes: Mix the flour with the milk, eggs, basil, and basil paste until smooth. Season with salt and pepper. Trim the tendons and silverskin from the venison.
Bring the game stock to a boil with juniper berries and bay leaves. Turn the heat down to medium.
Add the meat to the game broth and poach gently for 10 to 12 minute until pink. Transfer the venison to a cutting board and drain.
In a crêpe pan, heat 1 tablespoon oil and cook the batter into two thin crêpes. Wrap the crêpes around the venison.
To serve, carve the venison into slices.