Marinated Venison Ragout

by Eddie McDonald

Lean wild meat with a deep punchy flavour.
2½ - 3 HOURS


2 400g packs Diced Red Deer Venison
1 onion, chopped
1 parsnip , chopped
1 carrot, chopped
2 stalks celery, sliced into chunks
1 clove garlic
1 bay leaf
10 black peppercorns
10 dried allspice berries
6 dried juniper berries
2 sprigs thyme
1ltr red wine
3 tbsp olive oil
1 tbsp tomato purée
1 tsp cornflour
salt and freshly ground black pepper
fresh nutmeg, grated
knob of butter

Marinated Venison Ragout


Marinate venison in all ingredients down to and including red wine, in the fridge for 12 hours. Drain, reserving vegetables and marinade. Pat meat dry.

Heat oil in a casserole and lightly brown the meat. Reserve, then cook vegetables in pan for 4-5 minutes, add tomato purée and cornflour, and cook until liquid evaporates.

Return meat, deglazing with a splash of marinade. Add remainder, slowly boil (skimming off any foam), cover and simmer gently for 2 hours, stirring occasionally.

Strain into large bowl, remove meat and set aside. For a less rustic finish, fish out the herbs and spices to avoid biting into an intense surprise!

Return sauce and veg to the pan and roughly liquefy using a masher or stick blender. Boil to thicken. Add the meat, return to a simmer, season and add grated nutmeg to taste. Stir in a knob of butter before serving.

Braised Red CabbageCHEF'S TIP

This finished casserole also makes a fantastic deep-dish game pie filling - just add the pastry!

Great with Braised Red Cabbage
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