Cut the venison into bite sized pieces about 2 centimetres or an inch.

Peel the garlic, onions, carrots and shallots.

Dice the carrots. Finely chop the garlic and onion.

Put the oil in the frying pan over a medium to high heat.

Brown the venison on all sides, in batches if necessary.

Transfer the venison to a plate with a slotted spoon.

Add the chopped onions and lardons and cook over a medium heat for about 5 minutes, until the onions are soft. Transfer to the casserole dish.

Add the mushrooms and shallots and cook for few minutes until golden. Transfer the mushrooms and shallots and cook the carrots for a minute.

Return the venison to the frying pan over a medium heat and sprinkle over the flour.

Stir for a minute, then add the red wine. Stir the bottom of the pan to release any crusty bits .

Add the stock, along with the juniper, thyme and bay leaves and bring to a simmer, stirring.

Transfer the venison to the vegetables and stir to combine.

Put the lid on and place in a preheated oven at 180 C / 350 F / 160 FAN / Gas 4. Alternatively, place in a slow cooker for 4 – 6 hours on high or 7 – 10 hours on low.

After an hour, stir the stew and see if any more liquid needs to be added.

Cook for a further 30 minutes to an hour, or until the venison bourguignon is tender.

Check the seasoning and serve with a scattering of fresh parsley.