Venison and Parsnip Stew

1.3kg shoulder of venison, trimmed and cut into 4cm cubes

50g plain flour, for dusting

2 tbsp extra virgin olive oil

225g piece of fatty salted pork or green streaky bacon, cut into 4cm cubes

2 large onions, chopped

1 large carrot, diced

2 large parsnips, diced

1 large garlic clove, crushed

450ml homemade beef stock

Bouquet garni

8-12 medium potatoes, peeled (optional)

A squeeze of organic lemon juice

Flaky sea salt and freshly ground black pepper

For the marinade

300-350ml gutsy red wine

1 medium onion, sliced

3 tbsp brandy

3 tbsp extra virgin olive oil

Bouquet garni

Horseradish sauce (optional)

To serve

Lots of chopped flat-leaf parsley

Green vegetables, such as Brussels sprouts, calabrese or cabbage