For the venison in chocolate sauce, cut the meat into cutlets about 1 cm thick or into small pieces for ragout. Spread mustard on both sides and season with salt and pepper.
Heat olive oil in a pan and brown meat on both sides. Deglaze gravy with red wine and add juice of one lemon. Using a peeler, shave off larger pieces of peel from the lemon.
Add these, juniper berries and bay leaves. Cover the meat and let it steam for about 15 minutes. While doing this, open the lid a bit to allow the juices to reduce.
Finally, add the chocolate, let it melt and stir well. If necessary, refine with cream or soy cuisine and fish out the bay leaves.
Serve the meat with croquettes, cranberry compote, dried plums and chestnuts.