Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Add the beef stock and braise until carrots are cooked. Drain and serve.
To make the chicken stuffing, place the chicken in a food processor, blend and gradually add the cream until it forms a fine mousse.
Season the meat with salt and pepper, then lay the pancetta out on the cling film so the pieces overlap and are slightly wider than the beef joint. Spread thinly with the chicken filling (approx 2 mm), then place the beef on the top and wrap tightly.
Remove the cling film and heat the butter and oil in the pan. Fry the meat all over with the juniper berries, bay leaves and the rosemary for 3-4 minutes until browned. Remove from the pan and place on a baking tray.
Cook the meat for around 30 minutes (depending on weight) in the middle of the oven, remove and cover with foil. Allow to rest in a warm place for 10 minutes.
Deglaze the meat juice with the cassis and the beef consommé, then reduce until thickened.
Peel the carrots and cut into cubes, then boil in salted water until cooked through. Drain, then add the cream to the pan and thicken a little by boiling briefly.
Transfer to a blender. Add the butter and Cinnamon, and season with Salt and Pepper. Blend until smooth.
Sauté the carrots in butter. Add spices, Bay Leaf and seasoning.