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Preheat the oven to 130C
Cut the venison into 3cm cubes, discarding any gristle and sinew. Heat 1 tbsp oil in a flameproof casserole dish.
Fry the venison in batches for 5-6 minutes until browned on all sides. Transfer to a plate with a slotted spoon.
Add onions to the casserole and fry for 2-3 minutes, stirring occasionally until lightly browned, add the bacon and fry for a further 2 minutes. Return all the meat and any accumulated juices to the pan. Add the garlic then stir in the flour. Gradually stir in the stock and ale scraping up any juices stuck to the bottom of the pan. Heat, stirring until simmering.
Add the sugar, bay leaf and thyme and season with freshly ground black pepper. Cover the casserole with a tight fitting lid or foil and cook in the oven for at least 2 hours or until the meat is tender.
Now taste and season with salt and pepper if necessary. Thicken with a little cornflour and red wine if the sauce is thin.
Serve with roasted root vegetables, parsnip purée and crushed potatoes.
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