500g streaky bacon, cut into strips 1.25cm x 4cm long
1 tablespoon olive oil
1kg diced venison
2-3 small carrots, sliced
12-16 small button onions, peeled
20 button mushrooms
300ml red wine
2 litres of brown chicken or veal stock
salt and freshly ground black pepper
Heat a casserole pan and add the olive oil. Sauté the bacon until crispy then remove the bacon from the pan and dry on kitchen paper
Add a dash more oil if needed and season the venison well with salt and pepper. Add the venison to the pan browning thoroughly all over.
Remove the meat, reduce the heat of the pan and add the button onions and brown these as well, removing when browned. They will still be hard and underdone. Finally add the carrot and button mushroom, and fry these gently for 10 minutes.
Return all the ingredients to the casserole pan and add the red wine. Bring to a simmer and allow to reduce by three quarters. Now add the bay leaf, thyme and rosemary and the stock. Bring to a simmer and skim off any impurities rising to the surface. Reduce the temperature so it is barely simmering, cover and continue to simmer until the meat is tender - about 1 hour. Or cook in a preheated oven at 160C/325F/Gas Mark 3 for about 45 minutes.
When ready to serve, swirl a small knob of butter into the sauce to add a rich gloss and serve with a creamy mashed potato.