Venison Casserole

Ingredients

• 1 pound onions, thickly sliced
• 2 pounds carrots, cut into 1/2-inch dice
• 2 bay leaves
• 3/4 cup white wine vinegar
• 1 (5-pound) cross-cut saddle venison, cut into 2-inch cubes
• 3 tablespoons flour
• Salt
• Pepper
• Clarified butter
• 1/2 cup tomato puree
• 3/4 cup red wine
• 2 tablespoons plus 2 teaspoons red currant jelly
• 1 teaspoon arrowroot
• 1/2 lemon, juiced
• 1 lemon, thinly sliced
• 1/2 cup whipped cream
• Parsley, finely chopped

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