4 oz mushrooms (button preferred, or other to suit personal tastes)
1 bayleaf
pepper to taste
Salt to taste
3fl oz double cream
Method:
Method:
Set the oven to 275F. Heat the fat in a flameproof casserole dish and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the cranberries, chestnuts, mushrooms and bayleaf. season to taste.
Set the oven to 275F. Heat the fat in a flameproof casserole dish and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the cranberries, chestnuts, mushrooms and bayleaf. season to taste.
Bring slowly to simmering point then cover and cook in the oven for 2 to 2&1/2 hours(ensure the meat is tender). Remove from the oven and stir in the cream.
