Dice the venison. Heat half of the oil in a heavy-based pan over a high heat. Once the oil is hot, add the venison, stir well and sauté until the outside of the meat is sealed. Decant into a large casserole dish or similar.
Roughly chop the onions. Finely chop the garlic and dice the bacon. Toss the remaining oil into the original pan and add the bacon, onions and garlic. Sauté for around 10 minutes until the onions are lightly coloured and the bacon is cooked. Add to the meat in the casserole dish.
Cut the carrots, swede and celery into bite-sized pieces and add to the casserole dish. Stir the mixture well to distribute the vegetables.
Add the redcurrant jelly, bay leaves, rosemary and juniper berries.
Add the wine and the bouillon dissolved in a little water. Add enough water to cover the ingredients and stir well. Cover the casserole dish with foil or a lid and place in the oven at 180ºC (160ºC fan, 350ºF, gas mark 4) for around 1½ hours or until the meat is tender.
Roughly chop the mushrooms and dry fry them over a high heat until lightly coloured. Stir into the stew and season to taste with the salt and pepper.
Serve in a bowl with chunks of warm bread and butter.
