Heat olive oil in a cast iron Camp Chef Dutch oven, and brown swan pieces over medium-high heat.
Add onions, carrots, lemons, rosemary, bay leaves and red wine to the swan and cover with Dutch oven lid. Let the ingredients simmer for 4 hours on low heat
Melt butter in a Dutch oven and add red onion and mushrooms. Sauté for 5 minutes until onions start to turn translucent
Drain liquid off the swan and set aside to make gravy. Discard vegetables and lemons
Remove all pieces of a swan and cube the meat into one-inch pieces and add to mushrooms and onion
Melt two tablespoons of butter in a large Camp Chef cast iron frying pan and stir in flour to make a roux. Add stock from swan and stir rapidly to make gravy
Pour the gravy over the mushrooms, red onion and swan meat in the Dutch oven and bring back to a simmer
Add canned cherries, with the liquid drained off
Serve hot