This is an amazing way to cook venison! My parents have been supplying us with generous amounts of venison this year, so I've been searching out new ways to cook it that can help mute the gamey taste that so many non-eaters-of-venison complain of. This recipe takes the crown, so far.
Here's the recipe with my alterations written in, because I never have everything I need for any recipe I try-- even if I did just go shopping for all the ingredients. Also, I did the metric conversions for you.
Olive oil, for cooking (I used plain cooking oil, but I would normally have olive oil on hand)
150g (I used about six slices) smoked bacon, chopped
1kg (2lbs) boned leg or shoulder of venison, cut into large chunks
3-4 tbsp plain flour, seasoned
250g shallots, peeled and roughly chopped (I used about six green onions)
2 garlic cloves, peeled and crushed (I totally know how to crush a garlic clove now! I rock!)
2 large carrots, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 medium swede, peeled and roughly chopped (a swede is the English name for a rutabega. ESSENTIAL to this dish. DO NOT substitute. It has a really unique, smoky/earthy flavor that you will definitely miss)
Few thyme sprigs (I used dried sage. Only thing even remotely similar that I had)