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Venison Ragout
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PrintIngredients
From Chef Erika G. Cenci's "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally"
2 pounds venison shoulder, boned
Water
1 onion, quartered
5 peppercorns
1 bay leaf
5 juniper berries
1 teaspoon of sea salt
SAUCE
1 tablespoon of olive oil
1 small onion, chopped
1/4 cup pancetta, chopped
1/3 cup of all-purpose flour
2 tablespoons of Brandy
4 tablespoons of red wine
1/2 cup whipping cream
1/2 cup sour cream
Pepper, freshly ground
Sea salt
1/4 cup of fresh flat leaf parsley, chopped
Directions
VENISON: Place venison in a large saucepan, cover with cold water and add onion, peppercorns, bay leaf, juniper berries and salt. Bring to a boil, reduce heat, simmer 1-1 1/2 hours or until meat is tender. Let cool in cooking liquid. Remove cooled meat, strain and reserve 2-cups cooking liquid. Note: Remove the thin layer of skin, (membrane) from venison and cut meat into small cubes.
SAUCE: Heat olive oil in a large saucepan, add onion and pancetta and sautee over medium heat until light brown stirring often. Add flour and cook stirring constantly until light golden color. Slowly add Brandy and hot cooking liquid, bring to a boil, then reduce heat and simmer until slightly thickened. Add wine, cream and venison. Simmer 25 more minutes. Stir in sour cream, adjust seasoning with salt and pepper if needed. Stir in parsley and enjoy over fettuccini. Note: For more intense flavor, add some chopped fresh thyme and 1-cup of chopped, sauteed wild mushrooms to the sauce.