Get your Venison diced into large chunks at the butcher
Chop the Onions and Carrot into very large chunks too (I use a lot more veg proportionately than meat as is leaner, healthier and not least cheaper)
Heat up a casserole pan or heavy based saucepan with a little oil and fry the Onion and Carrots until they are starting to brown (you want a bit of colour here)
After 10 or 15 mins, remove the veg and set aside on a plate – now turn the heat up a little and brown the Venison
When brown and starting to colour nicely – throw (not literally) the Onions and Carrots back in with a small tablespoon of flour (stirring) – and then add a large glass of White Wine, a couple of large teaspoons of Dijon and the same of English Mustard, the bay leaf and some Salt & Pepper
Wait until the Wine has cooked away (5 or so mins?), then cover the stew with Veg Stock – put a lid on it – and cook on a very very low heat for 2 or 3 hours – or until the meat is very very soft, and almost falling apart. [You could also cook this for similar amount of time at 150˚c in the oven]
You should stir the stew periodically – just so it doesn’t stick to the bottom. Also you can add more liquid if it looks like it needs it – the end result should be suitably ‘stew’ like in consistency!