Saddle of venison: Remove and skin the saddle of venison. Rub the two fillets with salt, pepper and some of the crushed juniper berries. Heat the butter in a large frying pan and sear the two backs well all around. Remove from the roasting pan, place in a lightly greased roasting pan and finish cooking in the oven at 180 °C for just under half an hour.
In the meantime, fry the game trimmings and the finely diced onion in the roasting fat, flour them and let them brown. Add a large quantity of water, season with salt, add peppercorns, juniper berries and diced tomatoes. Cook for 15 minutes, pass through a sieve. Add mustard, vinegar and wine. Stir the cornflour with a little water, mix with the cream, add to the sauce, let it boil briefly and season repeatedly.
Cook the sparrows. Roast the cleaned and washed chanterelles in hot butter for 15 minutes, season with salt and pepper. Cut the cooked venison diagonally into thumb-thick slices, place on a platter and serve with the sparrows and chanterelles.