Heat oil and butter in large skillet over medium-high heat and brown meat on all sides.
Lift meat with slotted spoon and place on platter.
Sauté mushrooms until browned and transfer to platter. Sauté onion and garlic until
lightly browned. Add tomatoes and mash lightly with a fork. Bring to a boil and stir in
parsley, oregano, wine, parmesan cheese, venison and mushrooms.
Cover and simmer 1 ½ hours, stirring occasionally. About ½ hour before server prepare
Bring 3 cups of water to a boil. Stir cornmeal into 1 cup of cold water and pour mixture
into boiling water, stirring constantly. Add salt and cook on medium heat, stirring
constantly, for 10 to 15 minutes or until mixture is very thick.
Remove from heat and stir in butter and cheese. Mound Polenta on platter; make an
impression in center and spoon in venison and sauce.