1. Season the game meat with salt, pepper and thyme.

2. Heat 2 tablespoons (30 ml) of olive oil in a large Dutch oven over medium-high heat, around 180°C (350°F), and brown the meat in batches for about 5 minutes per batch. Transfer the browned meat to a plate and set aside.

3. Add 2 tablespoons (30 g) of butter to the Dutch oven and sauté 1 medium onion and 2 cloves of garlic until softened, about 5 minutes. Add 200 g (7 oz) of mushrooms and cook until they release their liquid and start to brown, about 5 minutes.

4. Add 200 ml (7 fl oz) of cranberry sauce, 400 ml (14 fl oz) of beef broth and 2 tablespoons (30 g) of tomato paste to the Dutch oven. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.

5. Add the browned game meat back to the Dutch oven and simmer, covered, for an additional 20 minutes, or until the meat is tender.

6. Stir 2 tablespoons (30 g) of flour into 100 ml (3.5 fl oz) of heavy cream to make a slurry. Add the slurry to the Dutch oven and simmer, uncovered, for 5 minutes, or until the stew has thickened slightly.

7. Serve the stew over mashed potatoes, garnished with chopped parsley if desired.