Ragout of Venison with Wild Mushrooms

• 1 tbsp olive oil
• 1 tbsp butter
• 4 shallots, sliced
• 4 oz (115g) sliced bacon, diced
• 1 1/2 lb (565g) venison, cut into 1 1/2 in (3.5cm) cubes
• 1 tbsp all-purpose flour
• 3 tbsp brandy
• 1 1/4 cups beef stock
• 9 oz (250g) wild mushrooms, sliced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• Flameproof casserole

1. Heat the oil and butter in a large flameproof casserole over medium-high heat.
2. Add the shallots and bacon and cook, stirring often, until the shallots begin to brown.
3. Add the venison and cook, stirring, for about 4 minutes, or until evenly colored.
4. Stir in the flour and cook for 2 minutes, until beginning to brown.
5. Add the brandy and stir for 30 seconds, then add the stock and mushrooms.
6. Bring to a boil, stirring.
7. Stir in the tomato paste, Worcestershire sauce, and oregano, and season with salt and pepper.
8. Reduce the heat to low, cover, and simmer the ragout for 45 minutes1 1/2 hours, or until the venison is tender (the cooking time will depend on the cut of meat - loin takes less time than shoulder).
9. Serve hot.

olive oil, butter, shallots, bacon, flour, brandy, beef stock, wild mushrooms, tomato, worcestershire sauce, oregano, salt

Taken from www.cookstr.com/recipes/ragout-of-venison-with-wild-mushrooms (may not work)