Ragout of Venison with Wild Mushrooms

• 1 tbsp olive oil
• 1 tbsp butter
• 4 shallots, sliced
• 4oz (115g) sliced bacon, diced
• 1½ lb (565g) venison, cut into 1½ in (3.5cm) cubes 1 tbsp all-purpose flour
• 3 tbsp brandy
• 1¼ cups beef stock
• 9oz (250g) wild mushrooms, sliced 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• salt and freshly ground black pepper

Special Equipment:

• Flameproof casserole

1. Heat the oil and butter in a large flameproof casserole over medium-high heat. Add the shallots and bacon and cook, stirring often, until the shallots begin to brown.

2. Add the venison and cook, stirring, for about 4 minutes, or until evenly colored. Stir in the flour and cook for 2 minutes, until beginning to brown. Add the brandy and stir for 30 seconds, then add the stock and mushrooms. Bring to a boil, stirring. Stir in the tomato paste, Worcestershire sauce, and oregano, and season with salt and pepper.

3. Reduce the heat to low, cover, and simmer the ragout for 45 minutes–1½ hours, or until the venison is tender (the cooking time will depend on the cut of meat - loin takes less time than shoulder). Serve hot.