Start by heating some oil in a pan, whilst the oil heats up, chop the onions roughly and then add to pan.
Roll cubed venison in flour and fry in rest of oil. Put onions and venison in an ovenproof dish and add thyme and tomato puree. Pour the stout over top and bring to simmer and add salt and pepper to taste.
Place in centre of oven for 3 hours (Medium to low heat) until meat is tender and gravy is thick. Stir all up before putting in oven. Resist taking lid off before its cooked!
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