Sauerbraten from venison to potato dumplings

Name: Sauerbraten from venison to potato dumplings
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 bunch of greens; 2 medium-sized onions; 1 TEASPOON black peppercorns; 6-8 Juniper berries; 200 ml + 3 tablespoons red wine vinegar; 300 ml dry red wine; 4 Cloves; 3 Bay leaves; 1-1.2 kg Venison meat/roast from the leg; 50 g streaky smoked bacon; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml clear meat broth (instant); 1 (approx. 1 kg) Head red cabbage; 2 medium-sized, sour apples; 25 g clarified butter; 3 TABLESPOONS Sugar; 1/4 l apple juice; 1 package (750 g) fresh potato dumpling dough "Thuringian style; 100 g Honey cake; 2 TABLESPOONS drained cranberries (glass); 3 Stem(s) fresh parsley; 1 Orange slice for garnishing; 1 large freezer bag