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

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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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