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1
Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper.
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2
Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg.
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3
Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve.
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4
Then fry the mushrooms hard in a very little hot fat.
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5
Remove and reserve separately.
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6
Drain and dry the meat well, reserving the marinade.
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7
Dust the venison with well-seasoned flour and brown and seal in batches.
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8
Transfer it to a 4 pint flameproof casserole dish; ideally this should be no more than 8 inches in diameter across the top.
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9
Chop the onion finely and fry gently.
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10
Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves.
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11
Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich.
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12
Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more.
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13
Stir occasionally to prevent sticking.
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14
When ready, remove the bay and check seasoning.
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15
Cool and refrigerate overnight if not to be served on the same day.
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16
To finish the dish, bring everything back to room temperature.
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17
Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake - without a lid to keep the forcemeat balls really crisp - at 400F (200C) gas mark 6 for about 25 minutes.
