Loch Rannoch Venison Recipe

• 900 gm stewing venison cut into 25mm pcs
• 25 gm butter
• 100 gm smoked streaky bacon snipped into small pcs
• 350 gm whole shallots or possibly small pickling onions
• 3 clv garlic crushed
• 50 gm plain flour
• 300 ml red wine
• 600 ml chicken stock
• 1 Tbsp. tomato puree
• 1 Tbsp. runny honey
• 1 head celery cut diagonally (reserve the heart for later)
• 225 gm chestnut mushrooms whole or possibly if large halved
• 1 x salt and freshly grnd black pepper celery leaves or possibly fresh parsley

Directions