Venison Ragout With Parsley Biscuits Food

VENISON RAGU

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.

VENISON RAGOUT

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.