Using kitchen string, tie the thyme sprigs and bay leaves together into a little bundle then set aside.

Preheat the oven to 140 C / 120 Fan / Gas 1.

Blot dry the venison pieces with kitchen paper then toss with a little salt and plenty of black pepper. Set aside.

Put the 2 tbsp of olive oil in a large casserole dish (it will need a lid later) and put over medium-high heat.

Add the pancetta, lardons, or bacon strips and cook quickly until golden. Transfer to a large plate, leaving the fat in the casserole.

Keeping the heat at medium-high, brown the venison in batches: don't crowd the pot or they won't brown properly. As each batch is browned transfer it to the plate with the pancetta, lardons or bacon. Continue until all the venison is browned.

Reduce the heat to medium then add the chopped onion and garlic. Add a little salt and pepper then stir around, scraping up any browned bits from the bottom of the casserole.

Cook for 6-8 minutes but turn the heat down a little if they are getting dark brown.

Stir in the flour and cook for 2 minutes, stirring constantly.

Take the casserole off the heat and stir in a little of the wine to incorporate it into the flour coated onion. Keep adding more wine and continue stirring to ensure no lumps until all the wine has been added.

Put the casserole back on the heat and bring to a boil, stirring all the time. Bubble vigorously for 3 minutes.

Tip the pancetta and venison back into the casserole along with the juices that have collected on the plate and stir well.

Add the bunch of herbs, a little salt and a generous grind of pepper then pour in enough beef stock to barely cover the meat. Stir.

Put on the lid and bring to a boil again. Stir, then transfer to the preheated oven with the lid back on.

Cook until the meat is almost completely tender: this is likely to take 2 - 2½ hrs.

While the stew is cooking, get the baby onions or shallots and the mushrooms ready as per the next steps.

Put 25 g of the butter and the teaspoon of olive oil in a frying pan over medium-high heat.

When hot, add the whole baby onions or shallots and season with a little salt and pepper. Cook, stirring often, until lightly browned but not softening. Transfer to a plate or bowl, leaving the fat behind.

Put the mushrooms in the pan you browned the onions in and season with a little salt and pepper. Quickly brown them, adding a little more butter if needed, but evaporate off any water that comes out. Transfer the mushrooms to a plate or bowl, including any pan juices.

When the venison is almost completely tender stir the onions into the casserole then return to the oven for 20 minutes.

After 20 minutes, stir the mushrooms and their juices into the casserole plus HALF of the chopped parsley. Cook for a further 10 minutes.

Check that the meat is perfectly tender: if not, return to the oven for another 15 minutes and check again. If the sauce needs reducing then cook a little longer with the lid off.

When the meat is done, check the seasoning and add more salt and pepper if needed. Stir in the remaining parsley except a little for garnishing.

Serve over potatoes, pasta or rice, sprinkled with the reserved parsley. Serve with vegetables on the side if liked.

Leftovers can be kept in the fridge for 2 days or frozen.