Cut the meat into large cubes and season with salt and pepper. Heat clarified butter in a casserole and sear the meat in it, sauté the onion and add half of the mushrooms. Press juniper berries smooth and add to meat together with rosemary and bay leaf spice. Add half of the plums, season with salt and sugar and pour in enough venison stock to cover one third of the meat with liquid. Simmer on low heat with lid on until meat is tender (about 1 hour). Keep adding a small amount of venison stock and stir carefully.
Remove the soft braised meat, strain the sauce through a coarse sieve and season. Add the meat again.
Fry the remaining mushrooms and plums in a frying pan with butter and bring to the table with the ragout. It goes very well with mashed potatoes.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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