Venison and Cranberry Casserole
In a flameproof casserole dish, cook the bacon in its own fat until crisp. Set aside.
Season the flour and use to coat the venison. Add half of the oil to the casserole and brown the meat on all sides, adding more oil as necessary. Set aside.
Add the shallots and garlic to the casserole and fry for 4 minutes until softened.
Return the meat to the casserole, add the spice and wine and slowly bring to the boil. Reduce the heat and simmer for 1–1 hours until the meat is tender.
Stir in the cranberries, sugar and gravy and season to taste. Cover and simmer for a further 20 minutes or until the cranberries have softened.
Serve with rice or couscous and steamed cabbage, if wished.