Stewed Venison with Juniper and Bay - River Cottage

Ingredients

• 2 tablespoons rapeseed or sunflower oil, or dripping
• 250g home-cured bacon belly, or bought pancetta, cut into chunky cubes
• 1.5kg venison neck and shoulder meat, cut into large chunks
• 2 onions, finely sliced
• 2–3 large carrots, cut into big chunks
• 2 celery stalks, sliced
• 6–10 juniper berries, bashed slightly
• 2 bay leaves
• A large sprig of thyme
• At least 500ml beef, venison, chicken or game stock
• 150ml red wine
• Sea salt and freshly ground black pepper