Dice the venison and season well. Put in a bowl and add the marinade ingredients. Cover and refrigerate for 12-24 hours. Drain the meat well, pat it dry on kitchen paper and turn lightly in seasoned flour. Preheat the oven to 150C/300F/gas 2. Brown the cubes of streaky bacon for the sauce in the olive oil in a frying pan. Cook them slowly at first to render out the fat, then raise the heat to get them crispy on the outside. Transfer to a flameproof casserole. Brown the venison in the sizzling fat and then add the onions, carrots and garlic, in batches, transferring each one to the casserole. Control the heat carefully or the fat will burn. Pour off any surplus fat, deglaze the pan with the marinade and pour the liquid over the venison. Heat up enough stock just to cover the meat and vegetables in the casserole and pour it over them. Add the bouquet garni, bring to a gentle simmer on top of the stove and transfer to the preheated oven. Cover tightly and continue to cook until the venison is tender and melting. Test after 11/2 hours, but it may take up to 21/2 hours. For best results, cook the casserole a day ahead and then reheat it the next. This improves the flavour and ensures the venison is tender. saute the sliced mushrooms in a little butter. Season with salt and pepper and add to the stew. Add a little cream and some chopped parsley too (optional). Finally taste the sauce; it may need seasoning and perhaps a squeeze of lemon juice. It often benefits from a pinch of salt or a spoonful of redcurrant jelly (be careful not to use too much). Serve with potato and parsnip mash. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 8|
|Calories from Fat: 187 (45%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 52.5mg||16 %|
|Sodium 283.8mg||10 %|
|Potassium 395.7mg||10 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.5g|
|Protein 40.2g||57 %|
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Calories per serving: 420
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