Place a medium casserole dish on the stove over a moderate heat. Lightly dust the venison with the seasoned flour. Add the oil / butter to the pan and when hot, begin to fry the venison off in batches if needed. Once all the meat is sealed up nicely set it aside in a bowl and add a little more oil to the cooking pan.
Sweat off the veggies in the pan (onions, garlic and celery). When soft, add the mushrooms. Turn up the heat a little and add the wine. Allow the wine to simmer vigorously and reduce by half before adding the venison back in, then the stock, the thyme and the bay leaves. Pop the lid on and turn the heat down once everything has come back to a gentle simmer. You can either cook this slowly on the stove top for an hour or so until the meat is tender, or you can pop it in a low oven for an hour and a half or so, again, until the meat is tender.
Once the meat is tender you should have a delicious, slightly thick and beautifully savoury stew, so nice served with buttery mash and baked swede, it’s great to sprinkle it with fresh chopped parsley and remember to check the seasoning a couple of times to ensure it is as tasty as possible.