Clean the chanterelles and halve. Halve shallots. Chop parsley and set aside. In a large bowl, coat venison with flour.
In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside. 1 tbsp butter 2 tbsp oil large pot In a large pot, heat butter over medium-high heat, and sauté the chanterelles for approx. 3 – 4 min. Remove from pot and set aside. Add oil to the pot and fry meat over high heat for approx. 5 min., until browned on all sides. Remove from pot and set aside.
Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min. 1 tbsp tomato paste 500 ml red wine Add shallots, and sauté on medium-high heat for approx. 3 min., until translucent. Add tomato paste, and deglaze with red wine. Add meat back into pot and let simmer for approx. 10 min.
Add beef stock, juniper berries, bay leaves, and venison spice to the pot, and leave to simmer on low heat for approx. 1.5 hrs., stirring occasionally. Remove juniper berries and bay leaves. Add chanterelles and let simmer for another 15 min. Add salt and pepper to taste. Garnish with chopped parsley and crème fraîche. Serve with juniper berry marmalade and semolina dumplings. Enjoy!