Wash the meat and cut into large cubes. Add bay leaves, cloves, juniper berries, mixed mushrooms and red wine. Leave to stand for about 1 hour. Turn at intervals. In the meantime peel onions and cut them into slices.
Clean, wash and halve the mushrooms. Drain the meat cubes and dab dry. Collect the marinade. Heat the lard. Fry the onions and mushrooms for about 5 minutes and remove.
Fry the meat in the cooking fat, turning it all around. Season with salt and pepper. Dust with flour. Deglaze with 700 ml water and marinade. Cook over medium heat for about 1 1/4 hours. Add onions and mushrooms during the last 1/2 hour.
Season again and refine with jelly and crème fraîche. Serve garnished with parsley. Serve with pears filled with cranberries, small parsley carrots and spaetzle.