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
- 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
- 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.
- This finished casserole also makes a fantastic deep dish game pie filling - just add the pastry!
- Serve with a side of Braised Red Cabbage.
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