1 Heat the oven to 150°C (130° fan) 300°F gas 2.
2 Toss the meat in the flour, salt and pepper.
3 Heat the oil in a flameproof casserole dish and brown the meat in batches. Remove the meat and set aside.
4 Add the onions and carrots to the casserole dish and cook for 5 minutes or until light golden brown. Add the venison to the dish with the bay leaves and lentils.
5 Add the wine and stock and bring to a boil. Cover and cook in the oven for 2-2 1/2 hours until the meat is tender.
6 Heat the butter in a frying pan and cook the mushrooms until golden. Place on top of the casserole and garnish with rosemary.