Venison ragout with onions

1 servings

Ingredients

Quantity Ingredient
2 pounds Deer neck and shank
1½ each Onion, chopped
1 tablespoon Tomato sauce
24 eaches Pearl onions
1 pounds Fresh mushrooms, chopped
3 tablespoons Wine, sherry or port
2 cups Beef stock
3 tablespoons Flour
2 tablespoons Butter
2 cups Wine, dry red
¼ teaspoon Salt

Directions

INGREDIENTS

DIRECTIONS

Cut meat from bones into chunks about ¾". Heat ¼ stick of butter in a large steel or aluminum pot. Add1 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 ⅓ the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by ⅓ 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.

Submitted By EARL SHELSBY On 11-20-94

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