Put the deer through a grinder, together with the smoked bacon.
Chop the onion finely, and fry it in butter in a frying pan. When fried, move it over to a deep pan.
Split the minced meat in two batches, and fry them one after another. This is to get a good sear, instead of boiling it in the frying pan.
When fried, move the meat over to the deep pan also. Add the beef stock, tomato paste, spices and cream, and let it simmer for 10 minutes. Serve it with some fresh pasta.