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Heat 1 tablespoon oil in a large saucepot. Add the bacon and cook over medium heat until brown and crisp. Remove with a slotted spoon and set aside.
Next pat the venison chunks dry with a paper towel and salt and pepper to taste. Brown the deer meat on all sides. Then remove with a slotted spoon.
Add the onions, garlic, and carrots to the pot. Cook and stir for several minutes until the onions have softened, then add the mushrooms and cook another 5-10 minutes.
Add all meat (including the bacon) back to the pot, followed by: brandy, wine, stock, and tomato paste. Add 1 teaspoon salt and 1 teaspoon pepof per and stir well. Then add the bouquet garni and cover.
Bring to a boil, then lower the heat and simmer for approximately 3 hours until the venison is very tender.
In the last hour of simmering, preheat the oven to 450 degrees F.
Place the mini potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper.
Roast for 35-45 minutes until tender, tossing once in the middle.
Once the venison is tender, mix half a stick of softened butter with ¼ cup of flour. Use a fork to press into a paste.
Slowly stir the butter mixture into the stew until the desired thickness in reached—I like to add it all!
Salt and pepper to taste if needed.