venison shoulder

3 tbsp olive oil
750g shoulder venison, cut into larger than bite-size pieces
225g shallots, peeled
2 garlic cloves, crushed
160g pack cubed pancetta or chopped streaky bacon
125g small shitake mushrooms
2 tbsp chopped fresh thyme
2 tbsp plain flour
4 tbsp Blackcurrant Conserve
300ml ale
400g can chopped tomatoes
300ml stock
2 tbsp Soya sauce
2 tbsp Worcestershire sauce

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

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

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

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