Slow-cooked venison ragout - yum!

Serves 6 

3 tbsp olive oil

750g (1½lbs) shoulder venison, cut into larger than bite-size pieces

225g (8oz) shallots, peeled

2 garlic cloves, crushed

160g pack cubed pancetta or chopped streaky bacon

125g (4oz) small shitake mushrooms

2 tbsp chopped fresh thyme

2 tbsp plain flour

4 tbsp Bonne Maman Blackcurrant Conserve

300ml (½pint) ale

400g can chopped tomatoes

300ml (½pint) stock

2 tbsp Soya sauce

2 tbsp Worcestershire sauce

 1.     Preheat the oven to 170C (gas mark 3). Heat the olive oil in a large, ovenproof casserole and brown the venison, a few pieces at a time. Remove from the pan and set aside.

2.     Put the shallots, garlic, pancetta and mushrooms in the pan and fry, stirring, until golden brown. Stir in the thyme and flour.

3.     Return the venison with all the remaining ingredients and bring slowly to the boil. Cover and simmer very gently for 2½ -3hrs or until meltingly tender.

4.     Serve with creamy mash, braised carrots and some steamed tender-stem broccoli.