Oven-Braised Venison Ragout
Serves 6.
Ingredients
- 3 lb. boneless venison such as rump pot roast, sirloin tip or top round, cut into 1 1/2-inch cubes
- 2 Tbs. all-purpose flour
- 2 Tbs. olive oil
- 3 oz. pancetta, finely chopped
- 1 yellow onion, finely chopped
- 6 fresh flat-leaf parsley sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
- 4 garlic cloves, minced
- 1 1/2 cups dry red wine such as Barolo, Cabernet Sauvignon or Côtes-du-Rhône
- 4 cups chicken, beef or veal broth
- 1 Tbs. tomato paste
- 1 lb. pearl onions
- 2 Tbs. unsalted butter
- 1 lb. small fresh button mushrooms, brushed clean
- 2 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Directions
Preheat an oven to 350°F. Place the venison in a bowl, sprinkle with the flour and toss together.In a large Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Add the pancetta and onion and sauté until the onion is soft, about 10 minutes. Using a slotted spoon, transfer to a plate. Increase the heat to medium-high and add the remaining 1 Tbs. oil. Working in batches, add the venison and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes.
Using kitchen string, tie the parsley and thyme sprigs and bay leaves into a bundle. Return the onion and pancetta to the pan along with the herb bundle and the garlic. Increase the heat to high and pour in the wine. Bring to a boil, stirring to scrape up any browned bits from the pan bottom, and boil until the wine is reduced by half, about 5 minutes. Add the broth and tomato paste and bring to a boil. Cover, place in the oven and cook until the venison can be easily pierced with a knife, about 1 1/2 hours.
Meanwhile, in a saucepan, combine the pearl onions with water to cover. Bring to a boil and boil for 2 minutes. Drain, rinse and drain again. Trim off the root end of each onion, then cut a shallow X in each trimmed end. Squeeze each onion gently to slip off the skin. Set aside.
In a fry pan over medium-high heat, melt 1 Tbs. of the butter. Add the mushrooms and cook, stirring occasionally, until lightly golden, about 10 minutes. Transfer to a plate. Melt the remaining 1 Tbs. butter in the same pan. Add the pearl onions and cook over medium heat, stirring occasionally, until lightly golden, about 10 minutes. Set aside.
When the venison is tender, remove it from the oven and add the onions. Place over medium heat and bring to a simmer. Cook, uncovered, until the onions are tender, about 20 minutes. Add the mushrooms and stir to heat through. Discard the herb bundle. Stir in the chopped parsley and season with salt and pepper. Serve immediately.
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Rated 4 out of
5
by
Tramy from
Adding it to the venison recipe rotation
This was delicious, the sauce was amazing if a litttle thin. Most of the venison was tender although some of the smaller pieces were a little tough. I also used frozen onions to save time and smoke shop bacon because I was out of pancettta. I served this polenta which was a perfect choice. I will be making this again.
Date published: 2014-12-22
Rated 5 out of
5
by
Gtom from
Absolutely the best venison stew recipe!
This is the very best venison stew recipe I've found. Absolutely delicious, and the venison is so tender. I've made it 20 times at least and share the recipe frequently. Really nice how it simmers in the oven so you're free to do other things before dinner. I now use frozen pearl onions to cut out a step.
Date published: 2014-09-27
Rated 5 out of
5
by
JJ11 from
Perfect for venison
This was a great dish. My boys had never had venison and they loved this meal.
Date published: 2012-12-29