Turn the sheer venison through the fine disc of the meat grinder. Finely dice the shallots and the chanterelles. Heat the butter in a frying pan and roast the shallots and chanterelles until golden brown. The whole to the venison form. Drain the cranberries well and add them with the thyme leaves, pine nuts and parsley. Season with salt, pepper and juniper. Finally, add the egg and stir well.
Remove the crust from the toast and cut it into eight slices about 3 mm thin. Between each 2 slices put a little bit of the venison mince mixture form and press lightly together. Toast these stuffed bread slices in a frying pan with clarified butter until golden brown on both sides.
Place on an oven rack, cook in a heated oven at 140 degrees for about 10 minutes and drain on kitchen paper. Then cut in half diagonally to make two triangles from each piece.
Cranberries: Drain the cranberries, reserving the juice, and cook with the juice of one lemon, lemon zest, cassis liqueur, chili pepper and salt. Remove the chili pepper and thicken with cornstarch mixed in cold water. Add the cranberries, stir a little, remove from heat and infuse.
Vogerlsalat: Roast the bacon strips in a frying pan until very crispy, remove and roast the potato cubes in the same frying pan also until crispy.
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