Cut the venison into about 1/2 inch wide strips. Place them in a bowl, drizzle with lemon juice and marinate for 2 hours, turning them a couple of times.
Mix the juniper berries with the black peppercorns and 1 pinch salt. Grind this mixture either in a food processor or with a mortar and pestle.
Remove the strips on venison from the lemon juice and pat off the excess liquid.
Roll the venison strips in the juniper berry mixture, coating them generously. Retain the excess juniper berry mixture.
Add a small amount of oil to a frying pan to coat the pan bottom only. Wipe off any excess oil with kitchen paper. The resultant spiced meat should not be oily.
Fry the venison strips lightly, they should be cooked on the outside but still pink in the middle. Remove from the frying pan and allow to cool in the retained juniper berry mixture.
To serve, place the cooled strips individually in plastic bags in the freezer for 10 minutes to firm up. When firm, slice the seasoned venison strips finely. Serve with good bread and some water cress.