• Slow-cooked venison ragout

    by  • 03/12/2009 • Eating • 6 Comments

    The people at jam makers, Bonne Maman, sent me this delicious slow-cooked venison ragout recipe. It has a special secret ingredient – blackcurrant conserve. It looks delicious and, as temperatures dip, is the perfect cold-weather food…

     

    Slow-cooked venison ragout

    Slow-cooked venison ragout - yum!

     

    Serves 6 

    3 tbsp olive oil

    750g (1½lbs) shoulder venison, cut into larger than bite-size pieces

    225g (8oz) shallots, peeled

    2 garlic cloves, crushed

    160g pack cubed pancetta or chopped streaky bacon

    125g (4oz) small shitake mushrooms

    2 tbsp chopped fresh thyme

    2 tbsp plain flour

    4 tbsp Bonne Maman Blackcurrant Conserve

    300ml (½pint) ale

    400g can chopped tomatoes

    300ml (½pint) stock

    2 tbsp Soya sauce

    2 tbsp Worcestershire sauce

     1.     Preheat the oven to 170C (gas mark 3). Heat the olive oil in a large, ovenproof casserole and brown the venison, a few pieces at a time. Remove from the pan and set aside.

    2.     Put the shallots, garlic, pancetta and mushrooms in the pan and fry, stirring, until golden brown. Stir in the thyme and flour.

    3.     Return the venison with all the remaining ingredients and bring slowly to the boil. Cover and simmer very gently for 2½ -3hrs or until meltingly tender.

    4.     Serve with creamy mash, braised carrots and some steamed tender-stem broccoli.

    6 Responses to Slow-cooked venison ragout

    1. 03/12/2009 at 10:57 am

      Oh that looks gorgeous! A definite one to try x

    2. 05/12/2009 at 10:31 pm

      Hi Rhoda

      I’ve been meaning for absolutely ages to come and visit your blog. I love Country Homes and Interiors, my favourite magazine even above my textile and stitching mags! I shall add you to my blog list so I can keep up with your posts. I love the latest issue full of Christmas goodies into cosy January!

      Best wishes

      Carolyn Saxby

      LOVE STITCHING RED

    3. 06/12/2009 at 9:29 am

      Hi ,,, looks lovely , when you say ” Ale ” what type of ale do you mean please?

      • countrydays
        07/12/2009 at 11:35 am

        Any type of bottled beer will do.
        Rhoda

    4. 09/12/2009 at 9:50 pm

      thank you

    5. Alexander Pasik
      30/12/2010 at 2:27 am

      Why preheat the oven if you never use it?

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