Heat the olive oil and butter in a large, heavy-bottomed casserole dish over medium heat. Add the onions and garlic, cooking until softened.

Increase the heat slightly, add the bacon and mushrooms, and cook until the bacon is crisp and the mushrooms are golden.

Add the diced venison, searing until browned on all sides. This may need to be done in batches to avoid overcrowding the pan.

Pour in the red wine and water, then add the crumbled beef stock cubes and redcurrant jelly, stirring well. Season with salt and pepper.

Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for about 2.5 hours, or until the venison is tender.

Mix the cornflour with a little water to form a paste, then stir into the casserole to thicken the sauce. Adjust the seasoning as necessary.

Serve hot, garnished with redcurrants and rosemary or thyme sprigs, accompanied by new potatoes and wilted spinach.