Coarsely shred the turkey breast fillet. Season with salt, pepper and crushed juniper berries. Wash the grapes, cut them in half and remove the seeds with a pointed knife. Peel and finely dice the shallots. Sauté the shallots in oil in a large frying pan until translucent. Stir-fry the turkey meat for 3 minutes. Stir in grapes and chanterelles and heat through.
Deglaze with wine. Add crème fraîche. Cook quickly over high heat until slightly reduced. Season to taste with salt, pepper and a little lemon juice, serve sprinkled with parsley.