Venison Rugu Ragu Ragout Food

VENISON CHILI

Steps:

• In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

VENISON CHILI

Steps:

• Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
• Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
• Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.

VENISON ENCHILADAS

Steps:

• Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
• Preheat oven to 375 degrees F.
• Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.
• Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
• Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.

PAN ROASTED VENISON WITH A TANGERINE AND ROASTED JALAPENO SAUCE AND SWEET ONION AND SAGE GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
• Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
• Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
• Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.