Heat 3 tbsps of oil in a large, heavy-bottomed saucepan or casserole over a medium heat & cook the bacon until it just takes on some colour. Transfer to a bowl.
Season the rabbit, raise the heat under the pan a bit & cook in batches until browned on all sides. Add to the bowl.
Reduce the heat to low & add the onions & bay leaves – add the remaining oil, if necessary. Cook, stirring from time to time, until the onions are soft & translucent, ~15 mins.Add the carrot, celery & juniper. Sweat for 5 mins. Pour in the wine, simmer for 5 mins.
Add the stock. Return the bacon & rabbit to the pan, with any juices in the bowl. Give everything a stir & add water, if necessary, to cover the meat. Season & cook at a very low simmer, partially covered (skim off any scum that rises to the top), until the rabbit is tender, about an 1½ hr (older animals may take longer).
Add the chestnuts. Simmer for a further 10 mins.
Season to taste, stir in the parsley & serve with mash.
Season the venison. Sauté the meat in batches in a touch of groundnut oil to colour it evenly. Set aside. Add a little more oil to the pan. Sauté the carrots, celery, onion, garlic, herbs & spices, & berries for 5 min.
Return the venison to the pan & add the tomato puree. Cook for 3 mins; then pour in the wine to deglaze the pan. When the wine has reduced, add water or stock to just cover the meat & vegetables.
Simmer for 40 mins until the meat is soft enough to be cut with a spoon. Finish with chopped flat-leaf parsley & serve with boiled potatoes or polenta.
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic & shallots. Now crush the juniper berries very slightly without breaking them – just enough to release their flavour. Return the sausages to the casserole, pour in the wine & add the berries, then thyme & bay leaves. Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible & let it all simmer gently for 30 mins.
After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 mins – this time without the lid so the liquid reduces slightly. To finish off, remove the sausages & vegetables to a warm serving dish, mix the flour & the mustard powder with the softened butter until you have a smooth paste & whisk this, a little at a time, into the casserole. Let everything bubble for a few more mins, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – & it's ready to serve.
Heat the oil in a casserole & brown the sausages all over. Do not move them until they can be turned over easily to avoid tearing the skin. Once they’re a good colour, remove them & set aside.
Add the bacon & brown it, then remove with a slotted spoon & add to the sausages.
Add the onions to the pan & stir them round to get them well coated. Fry over a medium heat until they are soft & dark gold, adjusting the heat as necessary. Add the garlic & cook for another 3 mins.
Add the beef stock & cook until the stock has reduced by ½ (if using bought stock, it needs to be reduced to intensify the flavour).
Put the sausages & lardons back into the casserole. Add the wine, herbs, juniper berries & a little seasoning (the bacon can make this dish quite salty, so go carefully). Bring the mixture to a gentle simmer, cover with a lid & cook – on the lowest heat – for 30 mins.
Remove the lid & cook for another 20 mins. The liquid should reduce right down.
Add enough jelly to give a touch of sweetness – & taste for seasoning.
If the cooking juices are a little thin, remove the sausages. Bring the juices to a simmer & whisk in the butter mashed with the flour, a little bit at a time. Then allow it to simmer for a few mins. This will thicken the juices. Return the sausages to the casserole, heat through & serve.
Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil & butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic & fry for a further min, then set aside.
Put the venison into a plastic bag with seasoned flour & shake to coat. Add a little more oil & butter to the pan, then fry the venison over a high heat, stirring now & then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
Add the redcurrant jelly & wine to the pan, & bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat & vegetables. Season if you like & bring to the boil. Cover & transfer to the oven for about 1½ hrs or until tender. Remove from the oven & check the seasoning.