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Venison Backstrap Ragout Recipe

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This recipe for Venison Backstrap Ragout, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet & Trent Balke, Tom's Family
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. Venison Backstrap
1 c Milk
1 c Flour
1 T Fresh Ground Pepper
1 1/2 tsp.Sea Salt
3 T Dried Albanian Juniper Berries
3/4 c Cabernet or Merlot X 2
2 T Butter
2 T Cornstarch
2 c Linguine

Directions:
Directions:
Dip Venison in milk; Dredge in mixture of flour, salt, and pepper. Saute in butter on high heat for 3 minutes on each side. Turn the heat up to the highest setting, and pour dry red wine onto the venison. Add juniper berries and cook for 2 minutes, letting about half of the wine evaporate. Remove meat, (Keep warm); reserve liquid.

Add 3/4 cup more wine into the pan with reserve liquid and stir ingredients on medium heat for 3-4 minutes. In a separate bowl mix 2 Tablespoons cornstarch and 2/3 cup cold water. Slowly pour the cornstarch/water mixture into the wine, stirring rapidly, and bring to a low boil for about a minute (until shiny). Lower heat and simmer for 8-10 minutes.

While ragout is simmering, prepare 2 cups of linguine pasta.

Place pasta on plate. Add one venison backstrap; pour 3 Tablespoons of ragout/liquid on top. Season with fresh ground pepper. Serve immediately while hot.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
The juniper berries and dry red wine tenderize and season the meat. You may also substitute any tart dried fruit for the juniper berries.

 

 

 

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