Venison casserole with port and wild mushroom

Ingredients

• 2 tbsp olive oil
• 600 g venison (diced)
• 250 ml red wine
• 250 ml water
• 200 g onion (chopped)
• 200 g wild mushroom (oyster, chanterelle, ceps, etc.) (sliced)
• 100 g carrot (diced)
• 100 g celery (diced)
• 100 g basil leaves
• 100 ml port
• 8 juniper berries (crushed)
• 4 smoked bacon rashers (cut into strips (lardons)
• 2 garlic cloves (crushed)
• 30 g plain flour
• 10 g unsalted butter
• 10 g beef stock mix
• 10 g tomato puree
• 1 tbsp redcurrant jelly
• 1 tbsp flat leaf parsley (chopped)
• 1 tsp thyme, (chopped)
• 1 bay leaf
• salt
• pepper