Place a large saucepan on a medium heat and add the lard. Once hot, add the venison sausages and brown well on all sides, approximately 4 minutes. When browned remove the sausages from the pan and set aside.

Next add the bacon lardons, cook for 5 minutes until browned and crispy then remove from the pan and set aside.

To the same pan containing the fat from the venison sausages and bacon lardons add the diced onion, carrot and celery. Cook the vegetables on a low heat for 10 minutes, until softened.

Then stir in the garlic and tomato paste, cook out for 2 minutes.

Turn the heat up and pour in the wine, reduce the wine by half to burn off the alcohol.

Add the canned tomatoes, bay leaf, beef stock, bacon lardons and venison sausages back to the saucepan. Bring the sauce to a simmer and cover with a lid, cook for 45 minutes.

After 45 minutes of cooking, stir in the canned white beans and cook for a further 15 minutes. Add a splash of water if the sauce has over-reduced.

Finish by seasoning with salt and red wine vinegar, serve with mashed potatoes or crusty bread.