Parry the venison loin, cut it with a sharp kitchen knife into 6 pieces of a little bit 100 g and put it in a cool place. For the farce, cut the venison loin and the bacon into cubes and freeze for 15 minutes in the freezer. Grind the meat and bacon together with the whipping cream in a food processor until homogeneous. Pass the farce through a sieve.
Boil port wine, Marsala together with cloves, new spice, juniper and peppercorns and reduce by half. Cool, pour through a fine sieve and mix the liquid into the farce. Season with salt and pepper and leave to cool.
For the duxelles, clean the mushrooms and chanterelles and rub them with a kitchen towel – if possible, do not rinse them. Remove the skin from the shallots and garlic. Finely dice the mushrooms, shallots and garlic.
Heat the oil in a frying pan, add the shallots and sauté until translucent, stir in the mushrooms and garlic and sauté over a gentle heat until the liquid has evaporated. Sprinkle in the kitchen herbs, fold in. Season with salt and pepper. Cool the duxelles and mix into the farce.
Spread each piece of meat with 50 to 60 g of the farce and wrap in a piece of pork netting. Heat the oil in a frying pan and fry the crepinettes for 2 to 3 minutes on all sides, place on a baking tray and cook for 7 minutes in the oven.