Venison Ragout

13 ingredients
8 steps

Ingredients

  • 2 lb. venison leg meat
  • 3/4 c. sliced carrots
  • 3/4 c. chopped celery
  • 4 chopped green onions
  • 1/2 tsp. marjoram
  • 1/8 tsp. ground pepper
  • 1 bay leaf, crushed
  • 2 1/2 c. water
  • 1 tsp. olive oil
  • 1 tsp. salt
  • flour
  • 3 tsp. butter
  • 1 c. beef bouillon

Directions

  1. 1
    Place carrots, celery, onions, marjoram, pepper, bay leaf, water, olive oil and salt in a bowl.
  2. 2
    Cut meat into 3-inch strips 1-inch thick.
  3. 3
    Add to vegetable and spice mixture.
  4. 4
    Add more water if meat is not covered.
  5. 5
    Refrigerate, covered, for 5 hours. Remove meat; drain vegetables and reserve marinade.
  6. 6
    Roll meat in flour and brown in skillet.
  7. 7
    Brown vegetables in casserole dish. Boil marinade and bouillon for 1 minute.
  8. 8
    Add bouillon, marinade and meat to casserole dish; cover and bake for 2 hours at 325°. Add water if it boils dry.

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