Mix red cabbage, sugar, salt, and juniper berries in a bowl and let soften for 30 minutes.
Preheat oven to 160°C and then turn it off.
Mix mashed potato, flour, and baking powder in a bowl.
Whisk milk and eggs together, then stir into the potato mixture to create a batter.
Heat rapeseed oil in a frying pan and fry spoonfuls of batter until golden-brown.
Keep pancakes warm in the turned-off oven.
Boil red wine, vinegar, jelly, and cloves in a saucepan until reduced to a glaze.
Add beef stock, boil, and reduce by half before straining through a sieve.
Rinse the red cabbage thoroughly under cold water.
Melt butter in a pan and warm the cabbage through until slightly crunchy.
Fry seasoned venison steaks in butter and oil for 3-4 minutes per side.
Baste the steaks with lemon juice and pan juices, then rest under foil for 10 minutes.
Mix crème fraîche, Sichuan pepper, and lime juice for the side garnish.
Serve steaks with pancakes, cabbage, clove sauce, and spiced crème fraîche.