Venison Ragout

I was lucky enough to get few pounds of Venison meat that was already cut in large chunks and frozen. Although it shouldn't be done but I had to defrost it, put serving pieces in individual bags and freeze again. Of course I kept one bag for tonight's dinner.
Since I had no idea what cut I am dealing with the best option was slow and low braising. With Venison I used bacon, carrots, parsnip, celeriac, dry mushrooms (bolete), fresh Cremini (sliced and also quartered), shallots, garlic, parsley, White Pepper, Juniper berries, Cloves and Allspice.
About 4 hours on smallest burner, add sour cream with flour for thickening, simmer for few more minutes and done. I served it with creamy Mashed Potatoes and Celeriac.