Venison Ragout With Parsley Biscuits Food

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VENISON RAGU



Venison Ragu image

Make and share this Venison Ragu recipe from Food.com.

Provided by Venison Steaks.com

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs venison stew meat
olive oil
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 garlic cloves, minced
1/2 cup red wine
1/4 cup lamb broth or 1/4 cup venison broth
1/2 cup roasted tomatoes or 1/2 cup canned roma tomato
1 teaspoon fennel seed
1 sprig fresh rosemary
2 tablespoons parsley, minced
parmesan cheese, to taste
salt, to taste
pepper
salt venison

Steps:

  • Venison Ragu.
  • In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
  • Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
  • Serve with noodles, polenta, or gnocchi.

Nutrition Facts : Calories 349.4, Fat 6.5, SaturatedFat 1.5, Cholesterol 40.9, Sodium 90.5, Carbohydrate 17.8, Fiber 4, Sugar 4.4, Protein 51.1

VENISON RAGOUT



Venison Ragout image

My husband is a deer hunter but I'm not crazy about venison. I keep searching for recipes that disguise the gamey taste. Wine, anyone? (Plus we grow black currents!)

Provided by Carolyn Haas

Categories     Wild Game

Time 3h20m

Number Of Ingredients 14

3 Tbsp olive oil
2 lb venison, cut into 1 inch pieces
salt and pepper
4 medium onion, sliced
6 sprig(s) fresh thyme
2 bay leaves
1 sprig(s) fresh rosemary
1 Tbsp crushed juniper berries
2 c red wine
1/4 - 1/2 c black current preserves
1/2 c fresh or frozen cranberries
3 Tbsp butter
6 oz chanterelles, cleaned, trimmed and halved (or use any other mushrooms)
1 Tbsp fresh parsley

Steps:

  • 1. Tie all herbs into a cheesecloth bag forming a bouquet garni.
  • 2. Heat oil in heavy pot over medium-high heat. Season meat with salt and pepper. In batches, brown meat about 6 or 7 minutes. Transfer to bowl as batches are done.
  • 3. Reduce heat to medium. Add onions and cook, scraping off browned bits stuck to bottom until fully browned - about 10- 15 minutes. Return meat and accumulated juices to pot. Add bouquet garni and wine, bring stew to a simmer, cover, and reduce heat. Simmer, stirring occasionally, until meat is tender, 2-3 hours.
  • 4. Strain stew into a colander set over a large bowl and discard bouquet garni and onions. Return broth to pot and bring to a simmer over medium heat. Whisk in preserves, then add cranberries. Simmer until berries pop - 10 to 12 minutes. Return meat to pot and adjust seasonings. Keep warm.
  • 5. Melt butter in large skillet over medium-high heat. Add chanterelles or other mushrooms and sauté until tender - 4 to 5 minutes. Season to taste with salt and pepper. Serve stew garnished with mushrooms and chopped parsley. Accompany with pasta, rice or potatoes.

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