Venison hotpot

Lightly season the venison cubes with salt and black pepper and brown in a little heated oil.
Remove from the pan.
Lightly season the oxtail pieces and brown in a little heated oil.
Add the onion, leek, carrot and meat stock.
Cover and simmer slowly until the meat is tender and nearly falls off the bone.
Add more hot meat stock or hot water if necessary.
Add the cubed venison and simmer until tender.
Sauté the second quantity of sliced onions (or 10 pickling onions) with the bacon in a little oil until the onions are translucent and the bacon is done.
Add the fruit chutney and Worcestershire sauce to the onion mixture, and add this mixture to the meat.
Season with thyme.
Add 125 ml to 250 ml of cream and blend, heating until warmed through.
Decorate with bay leaves.
Serve with rice.
Serves 12.