Remove the green shells from the cardamon pods and put the black seeds into a mortar with the cumin seeds

Grind well

Add the ground allspice and freshly milled black pepper

Mix the flour with the spices

Use the seasoned flour to coat the venison

Heat the fat in a heavy-based casserole. NB I used my instant pot before learning it's better not to flour meat before pressure cooking to avoid burning.

Brown the venison in batches till the meat is sealed and the flour is just turning golden

Brown the vegetables and bacon with any remaining flour

Add the venison back into the pan.

Heat the oven to 120C if you are planning to slow cook the venison casserole

Add the bay leaves and all the ale then bring the mixture to the boil on the hob or using the saute function of an instant pot

Cover the casserole and put into the oven to cook for 5-7 hours, checking every couple of hours and adding water if necessary. Alternatively, put the lid on the instant pot, set the pressure to high and cook for 40 minutes.

If you are using the instant pot/pressure cooker method, release the pressure and remove the lid, then transfer all the meat and vegetables to a bowl while you reduce down the sauce. Return the meat to the pot and season as necessary with salt and pepper.

If you have slow-cooked your venison casserole, then all you need to do is stir the mixture and check the seasoning, adding salt and pepper as necessary.

Garnish with freshly chopped parsley or sprigs of thyme. Serve with mashed potato, polenta or tagliatelle