For the venison stew, first dice the meat, season it and fry it in hot fat. Remove from the frying pan and brown the diced bacon and root vegetables in the roasting residue.
Add coarsely diced onion and continue to fry. Deglaze with red wine and pour in stock. Add meat again and simmer for about 45 minutes until tender.
When done, thicken sauce with flour and season with juice of one lemon, cranberries, mustard and Worcestershire sauce. The venison stew is ready!
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