2 1/2 lbs. venison, trim and cut in 1 inch cubes
1/4 lb. bacon in one piece, trim rind, cut into rectangles
3 tbsp. flour
2 c. stock or water
1 lg. onion, finely chopped
3 tbsp. red currant jelly
Bouquet Garni (parsley, thyme and bay leaf)
2 tbsp. lemon juice
Salt and freshly ground black pepper
Forcemeat balls

Saute bacon pieces gently for a few minutes in frying pan without allowing them to become too brown or crisp. Transfer bacon to a heat proof casserole leaving fat in pan. Coat pieces of venison with flour and saute in bacon fat until well browned. Transfer venison to casserole. Add stock to frying pan and cook over high heat, stirring all the brown bits from pan into stock. Skim and strain over the venison and bacon. Add chopped onion, jelly, bouquet garni and lemon juice. Season to taste with salt and pepper. Cover casserole and simmer gently until tender (2 to 2 1/2 hours). Twenty minutes before serving add some small forcemeat balls made of sausage mixed with one egg and dried herbs of choice. Serves 4 to 6.