Put the meat in the slow cooker.Brush the inside of the crock-pot with Greek extra-virgin olive oil, on the base put a couple of long shallots and 1 inch chunks of root vegetables, carrot, swede, celeriac, parsnip & white turnip. Next the venison joint and a couple of spoon-fulls of juniper berries and some juniper juice drizzled on top of the meat, about a couple of tear drops, and 1 staranise. Cut the desert apples into wedges and place around the joint until the crock-pot is almost full. Finally pour about 3/4 a pint of apple juice into the pot and cook the lot, with the lid on, until the joint is ready.
Set oven to 100c, transfer the joint to the oven and leave it, uncovered in the oven for about 30 minutes.
Remove all the bits & pieces from the cooking liquid, then strain. Measure half a pint of sauce into a sauce-pan, adjusted the seasoning, and thicken it with arrowroot to make a gravy.