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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Venison Backstrap Ragout Recipe

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This recipe for Venison Backstrap Ragout is from Ahart Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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