Peel the carrots and shallots and cut the carrots into bite sized pieces.

Heat the butter in the casserole dish over a medium heat and add the lardons and shallots.

Cook for about 5 minutes until slightly coloured then remove from the heat.

Use a slotted spoon to transfer the shallots and bacon to a plate leaving the juices behind.

Mix the flour together with the salt and pepper and place in a large shallow tray.

Cut the game into bite sized pieces and dredge in the seasoned flour.

Add the oil to the pan with the reserved butter over a medium heat,

Fry the meat in batches until brown on one side then turn over.

Set the meat aside with the onions and bacon.

Add the wine to the pan and stir with the wooden spoon to loosen any bits from the bottom and cook for a minute.

Stir in the redcurrant sauce until it melts then add the bay leaves, juniper, thyme and stock.

Bring the mixture to a simmer and add the meat and onion mixture.

Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and cook in the oven for 1 hour.

Add the carrots and mushrooms and stir well to mix.

Replace the lid and cook for a further hour.

If you prefer a thicker gravy combine the cornflour with cold water and stir into the mixture 20 minutes before the end of cooking time.