Basically what
@Kjf Says with a red wine gravy.
* 1 kg diced venison
* 200 g smoked streaky bacon, chopped
* 2 onions, diced
* 2 carrots, diced
* 2 celery sticks, diced
* 3 cloves garlic, crushed
* 2 tbsp plain flour
* 500 ml full-bodied red wine (Merlot, Shiraz or Cabernet Sauvignon)
* 300 ml beef or venison stock
* 2 tbsp tomato purée
* 1 tbsp Worcestershire sauce
* 2 tsp fresh thyme leaves (or 1 tsp dried)
* 2 bay leaves
* 150 g chestnut mushrooms, halved (optional)
* Salt and freshly ground black pepper
* 1 tbsp butter
* 1 tbsp olive oil
Give it a good mix, get the venison in decent chunks and browned, make your stew, bang it together. Don't cock up the crust!
