Cube venison and season well

Heat oil and lightly fry onions until just turning colour

Take onions out of pan and brown the venison in small batches

Add the onions back to pan with mushrooms, thyme and celery.

Add wine and stock bring to the boil and simmer gently for approx. 45 minutes until venison tender but not overcooked

While venison cooking peel and cube the sweet potatoes and steam until tender.

Mash the potatoes with mustard and orange zest and juice

Blend cornflour with 2 tabs of water, when smooth add to casserole and stir in well (make sure no lumps!)

Transfer venison to an ovenproof casserole dish fork sweet mash on top of meat mixture and put in oven for approx. 25 minutes.