Marinated Venison Ragout

by Eddie McDonald

We don’t cook with venison often enough! The lean, wild meat has a deep flavour and takes a punchy marinate such as this really well. With wine, juniper, allspice and nutmeg, the finished dish is a real, warming taste of autumn. So take your time, enjoy the slow, gentle cooking process, and get ready for something really moreish.
SERVINGS    
 
4
PREPARATION TIME
10 MINS
MARINATING TIME
24 HOURS
COOKING TIME
2½ - 3 HOURS

Ingredients

  • 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

    Instructions

    • 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! Serve with a side of Braised Red Cabbage

    GOT THE CUT? Buy Diced Red Deer Venison here

    Purchase your ingredients...

    Rate this recipe

    Marinated Venison Ragout
    Overall Rating
      

    Your comment or suggestion




    Comments on this recipe

    No comments yet