Preheat the oven to around 180 degrees. Pat the saddle of venison dry with kitchen paper and peel it if necessary. Then rub with salt and pepper and place in a roasting dish rinsed with water. Cover with the bacon slices.
Peel and finely dice the onions. Clean, peel, rinse, drain and dice the celery and carrots. Put the vegetables in the roaster. Put the roasting pan without a lid on the wire rack on the middle shelf in the preheated oven and fry everything for about 35 - 50 minutes.
As soon as the roast set browns, add the juniper berries and red wine. Alternatively, vegetable broth can be used instead of red wine.
Take the cooked meat out of the roaster and let it rest, covered, for about 10 minutes so that the meat juice settles.
Boil the roast set with red wine and strain through a sieve with the vegetables, bring to the boil and stir in the cream. Add 2 tablespoons of cranberry compote and cook again for about 3 minutes.
Stir any leaked meat juice from the resting meat into the sauce and refine it with a tablespoon of crème fraîche. Thicken everything with a sauce thickener and season with the spices.
Remove the bacon slices from the roast and loosen the meat from the skeleton. Cut into slices and arrange on a preheated plate.
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