"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Venison Ragout Recipe

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

Contributor:  
Contributor:  
Sylvia Buller Olson
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs boned venison
1 c vinegar
2 c chopped celery
2 c chopped onion
Rosemary
1/4 c flour
1/4 c melted butter
1/4 c red burgundy wine
1/2 pt sour cream
Ac'cent
Salt
Freshly ground black pepper

Directions:
Directions:
Marinate venison overnight in vinegar, 1/2 c water, Ac'cent, salt and pepper. Drain. Place in casserole with celery, onion, a pinch of rosemary and one cup of water.
Cover and braise in a 350-degree oven for two hours. Remove venison. Slice it and keep it warm in a chafing dish. Strain stock. Combine flour and butter. Stir until smooth. Add to stock and cook, stirring constantly, until thickened. Stir in wine and sour cream. Pour over venison and serve from chafing dish.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Overnight and 2-1/2 hourse
Personal Notes:
Personal Notes:
This is a favorite whenever we have "wild game" dinners with Gene's hunting buddies.

 

 

 

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