750g Diced Venison 50g Lean Bacon

1 tblsp Olive Oil 125g diced shallots

4 medium carrots sliced ½ tsp salt

pinch of dried thyme ground pepper

1 bay leaf ½ cup red wine

2 tblsp sour cream 1tblsp flour

10 button mushrooms 6 juniper berries

1tblsp chopped parsley

Cut bacon into fine strips and cook in oil. Remove bacon and add venison to pan and brown on all sides. Add carrots & shallots to meat and fry until shallots turn slightly brown, stirring frequently. Add salt, thyme, pepper , juniper berries & bay leaf. Add wine and simmer for approx. 45 min or until meat is tender. Add the mushrooms and bacon to the dish 5 min before serving. Mix the cream and flour and add to the liquid to thicken. Add parsley and serve with creamy mashed potatoes