Preheat the oven to 220 degrees F.

Heat the sunflower oil in a roasting pan.

Season the venison with salt and pepper.

Sear the venison until it's nicely colored and caramelized.

Roast the venison until an instant read thermometer inserted into the center reads 145 degrees F for medium rare.

Transfer the venison to a board and let rest so the juices can settle.

Spoon off the fat from the pan drippings.

Add the bay leaf, rosemary, juniper berries, and butter to the pan drippings.

Return the meat to the pan and begin spooning the butter and meat juices over the meat to bring to medium.

To make the sauce, cook the shallots in a small amount of oil until they're softened but haven't taken on any color.

Deglaze the pan with the Calvados and cognac.

Add the venison glace and double cream and cook to reduce somewhat.

Add juniper berries to the sauce.

Finish the sauce with cassis and vinegar to taste.

Strain the sauce through a fine sieve.

To make the cabbage, heat the sugar on medium heat until it caramelizes in a saucepan.

Add red wine and port to the caramelized sugar and stir to dissolve into the caramel.

Add the peppercorns, cloves, bay leaf, cinnamon stick, ground cinnamon, salt, orange juice and zest to the cabbage mixture.

Put the cabbage in a bowl, pour the marinade on top, and marinate in the refrigerator for at least 24 hours.

To make the potato noodles, preheat the oven to 350 degrees F.

Put the potatoes on a bed of rock salt and roast until soft.

Peel the potatoes, break them open, and let the moisture steam out.

Pass the potatoes through a potato ricer.

Mix in the cornstarch and egg yolk to make a dough.

Form the dough into little noodles by rolling it between the palms of your hands.

Blanch the noodles in boiling salted water until done.

Drain the noodles.

Sear the potato noodles in a hot skillet with a little butter until they're golden brown.

Sprinkle the potato noodles with walnuts.

To make the cranberries, toss the cranberries with the sugar and a dash of port wine to taste in a large bowl.