Crush the juniper berries with a mortar and pestle then mix with the ginger, cinnamon and allspice.
Remove skin and tendons from the venison then cut into equally sized cubes. Rub with the spice mix, salt and pepper.
Fry the bacon in the butter in a heavy bottomed frypan. Add the venison and sear on all sides. Add the shallots, carrot and leek then fry while constantly stirring until the vegetables are seared.
Add thyme and bay leaf then pour in the red wine and water. Cover the frypan and simmer on a low heat for 2 and a half hours until the meat is nice and tender. Check now and again to make sure there is enough liquid in the frypan. Add more water if necessary.
Add cream, cranberries salt and pepper. Serve hot.