Ingredients

2 lb venison                         Marinade
2 onions                               4 carrots
½ lb bacon in a piece           5 cloves garlic
1 teaspoon mixed herbs      1 bay leaf
½ bottle red wine                1 tablespoon redcurrant jelly
Flour

Method 

Cut the venison into 2-inch cubes and marinate for 6-8 hours.

Remove the venison from the marinade and dry.  Roll the cubes in seasoned flour.

Dice the bacon and sauté until golden.  Place in a casserole. 

Saute the venison in the bacon fat until brown.  Place in casserole.

Slice the onions and sauté in the fat until browned.  Add to the casserole. 
Add carrots, herbs, red wine, garlic and seasoning.

Cover and cook in a slow oven for 3 hours.  Just before serving, stir in the redcurrant jelly. 

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