Peel and slice the shallot. Peel and dice the carrot. Slice the leek in half lengthwise and rinse thoroughly. Slice into thin slices. Clean the mushrooms and halve them.
Place the semi-thawed red deer stew in a pan on low heat. Melt and let the liquid evaporate; separate the meat with a fork. Increase the heat and add butter, bacon, shallots, carrots, leeks and mushrooms. Brown thoroughly.
Squeeze in the garlic. Add wine and stock concentrate. Reduce and thicken with cornstarch.
Season with salt and pepper. Garnish with parsley and serve with mashed potatoes.
