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  • Recipe

    Eddie McDonald

    Marinated Venison Ragout


    Well-marinated meat is the essential basis of this venison ragout. Expect a deep earthy flavour full of rich spice in a venison ragout recipe to add to your cookbook.

    • Serves 4
    • Preparation time 10 mins
    • 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 garlic clove
    • 1 bay leaf
    • 10 black peppercorns
    • 10 dried allspice berries
    • 6 dried juniper berries
    • 2 sprigs thyme
    • 1 ltr red wine
    • 3 tbsp olive oil
    • 1 tbsp tomato purée
    • 1 tsp cornflour
    • Salt and pepper
    • Fresh nutmeg, grated
    • Knob of butter
  • Method
    1. Marinate venison in all ingredients down to and including red wine, in the fridge for 12 hours.
    2. Drain, reserving vegetables and marinade. Pat meat dry.
    3. 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.
    4. 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.
    5. Strain into large bowl, remove meat and set aside.
    6. For a less rustic finish, fish out the herbs and spices to avoid biting into an intense surprise!
    7. 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.
    8. This finished casserole also makes a fantastic deep dish game pie filling - just add the pastry!
    9. Serve with a side of Braised Red Cabbage.