Venison Ragout

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This was the second dish I cooked with a large piece of frozen venison which I was given by one of  my fellow Scouters.  The first was Venison Chili .  This ragout (i.e. stew) was also adapted from Robb Walsh’s Texas Eats, and used up the remaining 4 lbs. of venison meat, as well as the 2 lbs. of bone, which I used to make venison stock.  Juniper berries are available at Penzey’s Spices.

I made the venison stock also using a recipe in Texas Eats.  Since I only had 2 lbs. of bones, I enriched the stock with a tsp. of Better than Bouillon.

4 lbs. venison, cut into 1 inch cubes

3 cups red wine, divided

4 yellow onions, peeled and quartered

4 carrots, peeled and thickly sliced

10 peppercorns

1 large bay leaf

15 juniper berries

2 tsp. sea salt

1 rosemary sprig

3 Tbs. all-purpose flour

½ cup vegetable oil

6 cups venison or beef stock

Salt, Magi Seasoning, and/or Fish Sauce to taste

Put 2 cups of red wine and all of the rest of the ingredients through the rosemary in 2 gallon ziplock baggies, and marinade in the refrigerator for 24-72 hours, flipping them occasionally.

When ready to cook, drain the baggies into a colander, throwing out the liquid but keeping the meat, vegetables, and spices.  Separate out the meat and pat dry with paper towels.  Put the meat on a cookie sheet, and sprinkle with the flour.  Toss the meat in the flour to thoroughly coat it.

Heat the vegetable oil in a large pot, and fry the meat in batches until well browned.  Add the vegetables and spices, the stock, and the remaining 1 cup of red wine.  Bring to a boil, scraping all the browned bits on the bottom of the pan into the liquid.  Reduce to a simmer, and cook uncovered for about an hour, until the meat is very soft, and the liquid has reduced into a medium-bodied sauce.  Season to taste, and serve with egg noodles or boiled potatoes.


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