- 1 tbsp olive oil
- 1 tbsp butter
- 4 shallots, sliced
- 4 oz (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
- 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
- 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.
- 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.
- 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.