Rack of venison roasted carrots forager sauce

Name: Rack of venison, roasted carrots & forager sauce
Ingredients: 8 medium carrots, washed and peeled; 4 star anise; 100g butter; 12 juniper berries; 1 tsp dried thyme; 4 ½ tbsp rapeseed oil; 2 x 6-bone racks of venison, French trimmed; 1 banana shallot, finely chopped; 1 litre brown chicken stock; 50ml sloe gin; 150g blackberries