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Print this Recipe    Venison Ragout

Venison Ragout with Onions

2 lb deer neck and shank
24 pearl onions
1 1/2 ea onion, chopped
1 lb fresh mushrooms, chopped
1 T tomato sauce
3 T wine, sherry or port
2 c beef stock
2 c wine, dry red
3 T flour
1/4 t salt
2 T butter

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.

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