Wash and slice the venison. Pat it dry with a towel.
Finley slice the onions, roughly slice the carrots and mushrooms.
Crush the juniper berries with a pestle and mortar, or another heavy object.
Place the juniper berries together with the thyme, cloves and bay leaves in a spice bag, or I use a loose tea bag. (This is optional, you can also add them in loose, but then remove them from the stew before serving.)
Heat the clarified butter in a large saucepan. Fry the meat until browned for about 2 minutes and remove from the pot. Place the meat on a separate plate and set it aside.
Briefly fry the onions, carrots and mushrooms, until the onions begin to brown. Add the tomato paste and fry for a further minute. Pour in the red wine and stock/broth.
Add the meat, spices, cranberry sauce and vinegar to the pot. Season with salt and pepper. Close the saucepan with a lid and cook on low heat for up to 3 hours. Stir the deer stew once in a while. The meat should become very tender.
After three hours, check the meat. If the sauce is too liquid mix two tablespoons of cornflour/ cornstarch with 2 tablespoons of water and add to the pot. Briefly bring the pot back to boil, this should thicken the sauce. In reverse, you can add more liquid, if the stew is too dry.
Serve with more cranberry sauce (affiliate link) sauce on the side.