Set a large heavy-based pan over a medium-high heat. Add the pork fat or oil and when it’s nice and hot season the venison pieces all over and lay them down in the pan.
Fry the venison until the pieces are golden and caramelised on both sides, then lift them carefully out of the pan and set aside.
Turn the heat down a little and add the butter. When it’s bubbling away, add the bacon and cook until just beginning to crisp around the edges.
Add the onion, carrot, celery and garlic to the bacon and cook gently until soft, but not coloured. Add the juniper, thyme and bay to the pan and cook for a further minute or so.
Pour in the red wine and let it bubble away for a moment. Return the venison pieces to the pan and pour over just enough stock to cover.
Place a lid on the pan (but leave it slightly ajar) and bring to a gentle simmer. Cook for 2 – 2 1/2 hours, or until the venison is tender and falling away from the bone.
Meanwhile, peel and cube the swede. Cut into chunky pieces, place in a pan and cover with plenty of salted water.
Set the pan over the heat and bring it to a boil. Cook for 30 – 35 minutes or until the swede is soft and tender. Drain the swede well then return to the pan.
Add the butter and mash well. Season with plenty of black pepper and salt and pour in the cream mash again and keep warm.
If you want a richer sauce, lift the venison out of the pan, turn up the heat and reduce the cooking juices down a little.
Season the sauce and adjust the acidity with a splash of cider vinegar if you like. Place the meat back into the pan to warm through again.
Divide the swede mash between 4 warm plates; give everyone a portion of venison and spoon over the sauce, along with all the tender vegetables in the pan.