Prepare the vegetables as you would for any casserole - sliced finely.

Put the oil in the bottom of a heavy casserole with the bacon, add the vegetables, the meat and the stock. (If you marinaded the meat first you can add some of the marinade as well. Some people like to do this for venison but marinade for Fallow is not essential.)

Put into a moderate ovenfor about 3 hours.

Halfway through cooking, strain off the stock and the veg, liquidise these and set aside.

Add redcurrant jelly, salt and pepper to the sauce made form the vegatbles and put this back into the casserole and cook for a further hour in a slow oven.

If the meat is from a young best, times can be cut a little.