Directions

1. Put the flour on a plate and season with salt and pepper. Roll the venison in the flour to coat it all over. Heat a large frying pan and dry-fry the bacon until it is nicely browned. Remove with a slotted spoon to drain on paper towels.
2. Pour off most of the fat from the frying pan, add the venison in batches, and brown it all over. Remove with a slotted spoon and transfer it to the slow cooker. If necessary, add a little olive oil to the frying pan and fry the shallots and celeriac unit they start to colour. Add to the venison in the slow cooker.
3. Add the remainder of the flour, bacon, stock, stock cubes, Worcestershire sauce and crushed juniper berries. Cover, and cook on low for 6-7 hours. Before serving, taste and adjust the seasoning if necessary. Serve sprinkled with chopped parsley.