Heat oil in a large casserole over high heat. Add venison in batches to keep oil hot. Brown meat on all sides, about 4 minutes. Season with salt and pepper. Pour in sherry, reduced stock and Silver Palate Good Old Apricot Mustard Sauce, scraping up all browned cooking bits. Stir in parsley, thyme and juniper berries. Cover and reduce heat so liquid in pot is simmering. Cook for 1/2 hour. Add rutabagas, carrots and onions and simmer for at least 1 hour longer. About 1/2 hour before serving, add mushrooms. Taste to adjust seasonings, garnish with parsley, if desired, and serve over noodles, rice or mashed potatoes.