Venison Ragoût
Easy to make, this venison ragoût is rich, comforting and packed full of flavour.
Equipment
- large frying pan with lid I used a cast iron shallow pan
- sharp knife
- Measuring jug
Ingredients
- 500 g venison mince
- 100 g bacon lardons smoked
- 1 onion medium
- 1 carrot medium
- 1 stick celery
- 2 cloves garlic
- 250 ml red wine dry
- 1 tablespoon balsamic vinegar
- 1 beef stock cube
- 100 ml boiling water
- 400 g chopped tomatoes
- 2 tablespoon tomato paste
- 4 juniper berries
- 1 bouquet garni
- ½ teaspoon black pepper
- 1 tablespoon Olive oil
Instructions
- Peel and chop the vegetables into fairly small dice.
- Crush the garlic with the side of the knife and mince finely.
- Put the lardons in the pan over a medium heat and stir occasionally for about 4 minutes until the fat begins to melt down.
- Add the chopped carrots, celery and onion and cook for about 4 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Transfer the vegetables to a bowl.
- Dissolve the stock cube in 100l of boiling water.
- Add the oil to the pan over a medium high heat and add the venison mince, using a spoon to break it up and brown all over.
- Stir in the tomato paste, red wine and balsamic vinegar and continue to heat until the liquid reduces by half.
- Add the chopped tomatoes, stock, pepper, bouquet garni and juniper berries to the pan along with the lardon and vegetables mix.
- Reduce the heat until the mixture comes to a simmer.
- Place the lid on the pan and simmer for 2 hours.
- Check the seasoning and serve over pasta.
- Remember to remove the bouquet garni.
Notes
Alternatively, cook in the slow cooker for 2-3 hours on high or 6-8 hours on low.
You can also cook this dish in the oven at 150 C / 300 F / 130 FAN / Gas 2.
Nutrition
Calories: 430kcalCarbohydrates: 15gProtein: 40gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 136mgSodium: 1316mgPotassium: 948mgFiber: 4gSugar: 7gVitamin A: 3117IUVitamin C: 17mgCalcium: 143mgIron: 8mg
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