Braised haunch of Chatsworth venison

Ingredients

• 2.5-3kg haunch of Chatsworth venison – well trimmed of all gristle
• 2 onions – thinly sliced
• 2 carrots – sliced
• 4 celery sticks – sliced
• 300ml red wine
• 425ml brown beef stock
• 60g butter
• 1tsp rapeseed oil
• 1 bay leaf
• 1tbs chopped fresh thyme
• 1tsp chopped fresh sage
• 30g plain flour
• 1tbs Chatsworth cranberry sauce
• Salt and ground black pepper