Venison Ragout
11 ingredients
6 steps
Ingredients
- 1 lb. leg of venison, marinated and cut in cubes
- 1/3 c. butter
- 8 oz. mushrooms, sliced
- 1 garlic clove, sliced
- 4 tomatoes, diced
- 2 onions, chopped
- 1 Tbsp. flour
- 1/2 c. red wine
- juice of 1 orange
- bay leaf, salt and pepper
- thyme
Directions
-
1Saute the venison in butter, add 1/4 cup wine and water. Simmer until meat is tender.
-
2Add onion and mushrooms and braise for another 10 to 15 minutes.
-
3Stir in garlic, tomato, salt, pepper, thyme, bay leaf, remaining wine and orange juice.
-
4Simmer 10 minutes more.
-
5If ragout needs thickening, make a paste of flour and water; cook until thick.
-
6Serves 4.
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