Half a lb of venison from the leg
2 slices of think bacon
1 medium onion - sliced
2oz mushrooms - sliced
1 clove of garlic
1 tablespoon of butter
1 tablespoon of plain flour
A third of a cup of red wine
Three-quarters of a cup of stock
1 teaspoon of a cup of stock
Thyme
Salt and pepper

Melt the butter in a pan.
Add the onion, bacon, mushrooms and garlic,
cook until browned, stirring continuously.
Add the venison and sprinkle on the flour
continue cooking until seared.
Transfer to a casserole dish and stir in
the wine, stock and tomato paste.
Cover casserole and cook in oven at
Gas 4 for 30 minutes, stirring occasionally.
Add the remaining ingredients to taste.
Cover casserole and return to oven for
a further 40 minutes.
Serve with boiled potatoes or noodles.