A delicious venison stew/ragu to spoon over some buttery papperdelle, or serve with a creamy mash on top "shepherd's pie style" or as a pie filling. Venison is a very lean meat and so is accompanied by some extra fat from the bacon. It is essential to brown the venison- this is not a step to be skipped, as deer is wild and can carry disease. Do this in batches to avoid steaming and use lots of piping hot oil, given how little fat the meat renders. This is a splendid, gamey alternative to a traditional beef ragu. Fresh and vibrant from the herbs and so festive from the wine, spices and juniper, this is a homely autumn-winter stew at it's best.