Roast the ingredients (juniper berries, new spice, pepper, cumin and coriander) briefly in a frying pan, then cool and grind in a food processor. Form into an airtight glass jar to preserve the aroma.
Finely chop bones and cut off meat. Clean shallots, carrots and celery and cut into small cubes. Sauté bones and meat trimmings in a frying pan in hot oil until hearty. Transfer bones and meat to a saucepan. Pour off the fat from the frying pan. Heat a little fresh oil in the frying pan and fry the finely chopped vegetables in it. Add the paradeis pulp and fry briefly. Add salt, pepper and venison seasoning to the cooking pot with the lamb bones and fill up with cold water.
Add the peeled and raw grated potatoes and simmer for about 2 hours. Skim off the foam that settles on the surface a few times. Then strain through a fine sieve and degrease. Sauté the onion cubes in a little butter. Extinguish with red wine and port, boil and pour in the strained sauce. Reduce to desired consistency and strain through a fine sieve.
Saddle of venison:
Season the meat with salt and pepper, turn to the other side in the herb mixture and brown in butter. Cook the saddle of venison in the oven at 180 °C for 8 to 10 min. Later take out and rest in a warm place. Before de