Cut off any skin from the venison. Grate the onion, stir it into 4 tablespoons of the oil and the vinegar, then marinate the steaks in the mixture in a covered bowl in the refrigerator for 24 hours.

Cut the green pepper and cucumber into strips.

Dry the venison and sprinkle one side of each steak with salt, cayenne and the crushed peppercorns. Arrange the strips of pepper and cucumber diagonally across the steaks.

Dice two rashers of bacon and sprinkle the pieces over the steaks.

Roll up the steaks, wrap them in bacon rashers and secure with skewers.

Bring the stock to the boil. Fry the rolls quickly in the remaining oil, then add the stock, cover the pan and simmer for 40 minutes.

Remove the venison from the pan and keep it hot.

Thicken the sauce with the creme fraiche and stir in the parsley. Pour the sauce over the rolls before serving them.

Serve with: Potato Croquettes, and some fresh broccoli spears.