Cut venison into bite-sized pieces, removing skins and thick tendons. Peel, wash and dice the carrot. Peel the shallots.
Briefly rinse mushrooms, pat dry, halve or quarter large specimens. Remove the rind from the bacon and cut into fine strips. Heat butter and olive oil in a saucepan, add bacon and sauté. Add vegetables and continue stir-frying, then remove and set aside. Sear meat cubes vigorously all around in remaining drippings. Then salt, pepper and dust with flour.
Add vegetables, bacon, bay leaf, cloves, juniper berries and thyme.
Deglaze with red wine and game stock. Cover and braise in a preheated oven at 180 degrees for about 1 1/2 hours. Now remove bay leaf, cloves and juniper berries from the ragout. Stir in crème fraîche and season with salt, pepper and cayenne pepper. Garnish: bread dumplings or spaetzle.
