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1
Combine juniper berries, rosemary, orange zest, lemon zest, 2 tbsp salt, 4 tbsp sugar, allspice and peppercorns. Rub over meat, cover and chill overnight.
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2
Preheat oven to 300u00b0F. Uncover venison and lightly brush surface. Roll up meat and tie using butcher's twine. Heat 2 tbsp oil in a roasting pan, add venison and sear, turning. Remove from pan. Add celeriac, carrots, roughly chopped onions and garlic and saute for 4-5 mins. Add tomato paste then red wine and stock. Return venison to pan, cover with foil and bake for 2 hours.
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3
Meanwhile, mix flour, eggs, 1/2 tsp salt and 1/2 cup water until smooth then whisk until bubbles form. Bring a large pot of water to a boil. Press dough through a spaetzle press directly into water and cook for 4-5 mins, until spaetzle floats to the surface. Remove using a slotted spoon and rinse under cold water to stop cooking. Toss with 1 tbsp oil.
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4
Heat lard in a saucepan, add diced onions and saute for 2-3 mins. Add cabbage and a pinch of sugar and season. Cover and simmer for 25-30 mins.
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5
Remove venison from oven and transfer to a separate dish and cover with foil. Strain pan juices. Combine 2 cups strained juices with cranberry juice and vinegar and simmer over low heat. Mix 3 tsp cornstarch with 2 tbsp water then add to gravy. Simmer for 2-3 mins until it thickens.
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6
Mix 1 tsp cornstarch with 1 tbsp water until smooth then add to cabbage and simmer for 5 mins, stirring. Remove cabbage and gravy from the heat.
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7
Heat 1 tbsp oil in a frying pan, add spaetzle and saute for 5-6 mins, stirring. Add nutmeg and season. Sprinkle with thyme. Unwrap venison and slice. Serve with spaetzle, cabbage and gravy.
