For the dumplings, remove the peel from the potatoes, boil in salted water and then steam well. While still hot, press the potatoes through a potato ricer, quickly mix in the egg yolks and potato starch and season with salt and nutmeg. Form small dumplings from the mixture and fill them with the cranberries.
Cook the dumplings in slightly boiling salted water for about 10-15 minutes.
Remove fat, skin and all tendons from the venison loin. Next, cut into 4 cm long and 1 cm thick strips. Cut the mushrooms into slices and the bacon into tender strips.
Fry the bacon strips in a frying pan with a little olive oil, add the meat strips, season with salt, pepper and finely chopped juniper. Add shallots and mushrooms and fry everything together well. Extinguish with gin, fill up with whipped cream and game stock. Simmer the meat for 3-4 minutes on low heat, finally fold in the cold butter and thicken the sauce with it. Season to taste with salt and freshly ground pepper.
Serve the meat with the dumplings.
Our tip: Use bacon with a fine, smoky note!
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