* Rub deer steaks with freshly ground pepper and salt.
* Heat butter in a frying pan, add juniper berries and carefully crush with a pusher.
* Sear venison steaks heartily in it for three to four minutes per side, remove from frying pan and keep warm.
* Rinse, halve and seed the plums and add to the juniper berries in the roasting pan. Briefly heat in the roasting stock.
* Extinguish with plum brandy.
* Stir cranberry jelly, crème fraîche and sour cream into the sauce.
* Bring plum sauce once briefly to the boil and bring to the table as a supplement to the venison steaks.