Venison Ragout With Onions Recipe

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Venison Ragout With Onions Ingredients

2 lb deer neck and shank
24 pearl onions
1 1/2 onion, chopped
1 lb fresh mushrooms, chopped
1 tbsp tomato sauce
3 tbsp wine, sherry or port
2 cup beef stock
2 cup wine, dry red
3 tbsp flour
1/4 tsp salt
2 tbsp butter

A Recipe for
Venison Ragout With Onions

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This Venison Ragout With Onions recipe is one of many in our Meat Category.

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This Recipe for Venison Ragout With Onions is one of thousands in the Recipes-to-go Meat Cookbook.

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This is a recipe for Venison Ragout With Onions from the recipe cookbook of Recipes-to-go (Meat)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Venison Ragout With Onions

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Venison Ragout With Onions Directions

Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter
in a large steel or aluminum pot. Add 1 tsp olive oil to retard
burning. Brown deer chunks until well-seared, then add sherry or port
and cook for 10 minutes more. Remove from pot and set aside. To the
liquid remaining in the pan add pearl or chopped onion and brown
until golden. Add tomato paste, stirring in well. Add flour and stir
into mixture. Return deer to pot, adding stock. Add 1/3 the red wine,
bring to a boil, then simmer for 3 hours or until tender, adding wine
by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve
over buttered noodles or rice.

Suggestions: Leave out mushrooms and substitute chopped carrots at
start.

Recipe date: 12/31/67

Serves: 1

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Venison Ragout With Onions Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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