This classic French stew recipe has been adapted from a Sunday Times recipe and has been made even more luscious by using venison instead of beef.
- Preheat the oven to 180C.
- Heat 1 tbsp of olive oil in a casserole dish and brown the venison in batches.
- Remove the meat and then throw in the onion and carrot and gently fry for around 10 minutes until softened and turning golden. Then add the garlic for a further minute or so.
- Return the meat to the dish and pour over the red wine (and port if using) and the stock.
- Add the bay, thyme and cloves and stir together.
- Bring to the boil and then cover the dish and place in the oven for an hour and half until the meat is soft and the sauce thickened.
- Remove the casserole from the oven and leave to rest for at least 10 minutes.
- Meanwhile heat the butter in a frying pan and fry the bacon until it starts to golden. Then add the onions and fry for a couple of minutes and finally add the mushrooms for another few minutes.
- Serve the bourguignon with this and the parsley sprinkled over the top.