A simple but delicious pie recipe:
Cut the venison shoulder into coarse pieces, remove the peel from the soup vegetables and dice them. Put the juniper berries, bay leaf spice, peppercorns, cloves and cinnamon stick in a baking dish with the red wine and marinate the meat and vegetables in it for a day.
Pass the meat and vegetables through a sieve, collecting the wine. Heat vegetable oil in a frying pan and brown the meat, previously dabbed dry, in it.
Peel and dice the onions, add them to the meat with the marinated vegetables and fry them as well. Add the paradeis pulp and roast until evenly browned. Gradually add the red wine and finally pour the stock. Make the ragout until the meat is tender. Remove the meat from the saucepan, whisk the sauce with a blender and strain through a coarse sieve.
Season the sauce with cranberries, salt, whipping cream and freshly ground pepper to taste. Remove the peel from the carrots, cut them into cubes of about 1 cm and soften them with the chestnuts in the sauce. Return the venison to the sauce form, fold in grated dark chocolate and grated gingerbread and let it melt.
This goes well with bread dumplings or possibly sparrows.