VENISON RAGU
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
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 AND LENTIL RAGOUT
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mix the venison with the vinegar and two tablespoons of the olive oil. Allow to marinate for two hours.
- Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer. Stir in the garlic.
- Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed. Season to taste with salt and serve.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 5 grams
VENISON RAGOUT WITH PARSLEY BISCUITS
An interesting dish, originally from the Tabasco cookbook. Not actually all that spicy in my opinion but it is quite nice the way you bake the biscuits ontop of the ragout. This recipe would probably work well with beef instead of venison. You'll need a big enough frying pan to hold virtually all the ingredients. A 12" pan should be fine.
Provided by Nurbel
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Fry bacon on medium heat until crisp.
- Remove to a (2 qt shallow size) casserole dish but leave bacon fat in frying pan.
- Raise heat to medium high and cook the venison chunks in the bacon fat until well browned.
- Remove to the casserole dish but again leave the drippings.
- Now at medium heat, in the same pan, fry the carrots, parsnips and onions for about 5 minutes.
- Add the butter, mushrooms and minced garlic.
- Cook until tendercrisp or about 5 minutes.
- Add cornstarch to the wine so that it can dissolve and then add wine, bacon and the venison and the rest of the ingredients to the vegetables in the frying pan.
- Bring to a boil at high heat and then remove to the caserole.
- Cover with foil and bake for 30 minutes in a preheated 350 degree oven.
- Meanwhile we can prepare the Parsley Biscuits.
- Combine flour, baking powder, and baking soda in a mixing bowl.
- Using a pastry blender, cut butter into the mixture until it resembles corse crumbs.
- Add buttermilk and parsley and stir to moisten.
- After the venison has baked for 30 minutes remove the casserole from the oven.
- Increase oven to 450 degrees.
- To make 6 biscuits we drop 1/3 cup sized dough scoops onto mixture in casserole.
- Allow some separation between each dough drop so that you don't end up with one big biscuit.
- Bake uncovered for another 12-15 minutes or until biscuits are golden.
- Serve!
Nutrition Facts : Calories 366.7, Fat 15.1, SaturatedFat 4.3, Cholesterol 14.5, Sodium 1168.9, Carbohydrate 41.2, Fiber 2.1, Sugar 4.4, Protein 9.4
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