Venison with Wild Mushroom Stew from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

Ingredients

• bouquet garni of marjoram and thyme
• 2 large onions
• 2 cloves garlic
• olive oil
• 5 ounces Polish boiling sausage, roughly sliced (about 1 cup)
• 1 pound venison
• 14 ounces leanish pork
• ¾ teaspoon caraway seeds
• 1 cup white wine
• 1 cup game stock
• 20 ounces fresh mushrooms (about 6-7 cups)
• 8 ounces dried mushrooms (about 5-5½ cups)
• 14 ounces sauerkraut (about 1¾ cups)
• ¾ teaspoon paprika
• salt and pepper
• 2½ cups light cream