Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over med-high. Cook the venison for 2 mins per side, and then transfer to a plate and cover to keep warm.

Reduce the heat in the skillet to med, add the shallots and garlic, and cook for 1 min, stirring constantly. Add the mushrooms and saute for about 3 mins. Stir in the tomato paste.

Next, add the wine and chicken broth, raise heat to med-high and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 min. Season with salt and pepper to taste.