It’s hard to beat a venison stew when the weather turns cold. The sausage/bacon adds a lot of depth of flavour and fat that will help to keep the venison tender and the whole dish glossy and satisfying.
Heat a splash of oil in a lidded casserole and fry the smoked sausage or bacon until the fat is released.
Add the onion, celery and carrot and cook until starting to soften - around 10 minutes. Set aside.
Add the venison and cook until browned, then set aside.
Deglaze the pan with the white wine, by adding it and letting it bubble down, scraping up any bits from the bottom of the pan using a wooden spoon. Add back the meat, vegetables, stock and the thyme, bay leaves, apricots and some seasoning.
Put a lid on and transfer to the oven for 1.5 hours, or until the venison is very tender.
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