Preheat the oven to 140°C (120°C fan, gas 2). For the spaetzle dough, place the flour and salt in a bowl. Add the eggs with a little lukewarm water (up to 50ml). Stir vigorously until the mixture forms large bubbles. Cover with cling film, set aside and allow to swell.
Crush the juniper berries coarsely, mix with pepper and salt and rub all over the saddle of venison. Clean the vegetables and chop into coarse pieces.
Heat the oil in a roasting tin and melt the butter in it. Add the venison and brown on all sides.
Add the vegetables, stir in the tomato paste, allow to colour slightly then pour in the wine. Pour in the stock and cook in the oven for 45 minutes.
Clean the mushrooms and halve or quarter if large.
Peel and finely dice the shallot.
Melt the butter in a small pan, add the shallot, fry briefly, then add the mushrooms and season with salt and pepper. Simmer for 5 minutes. Add the herbs, season again and keep warm over a low heat.
Spread the spaetzle dough in thin portions on a wet wooden board and scrape fine spaetzle with the back of the knife into a pan of boiling salted water.
Bring to the boil, and as the spaetzle float to the surface, remove from the water with a slotted spoon and drain.
Remove the venison from the oven and leave it to rest wrapped in foil. Sieve the roasting juice, bring to the boil, mix in the crème fraîche, season to taste and allow to simmer.
Remove the meat from the bone and cut into 1-1.5cm thick slices.
Place the spaetzle in a hot pan with melted butter and season with nutmeg. Pour the sauce onto plates, place the meat on top, add the chanterelles and spaetzle and serve garnished with cranberries.