Venison Ragout With Parsley Biscuits Recipes

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VENISON RUGU RAGU RAGOUT



Venison Rugu Ragu Ragout image

Make and share this Venison Rugu Ragu Ragout recipe from Food.com.

Provided by Geo315

Categories     One Dish Meal

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground venison or 1 lb ground beef
1 (10 ounce) can mushroom soup
1 (10 ounce) package white mushrooms, slice them up
1 medium onion, sliced up
1 ounce canola oil
1 ounce butter (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb egg noodles, cooked

Steps:

  • In a large frying pan brown the meat, add onions and mushrooms and butter and fry.
  • till onions are soft and the mushrooms soften, About 10 minutes on medium.
  • Put into a crock pot and add all the rest of the ingred.
  • Cook on auto for 2 hours. Add 1 tbs corn starch to thicken and cook for 1/2 hour more.
  • Serve over the noodles.
  • You can serve over rice for a change.
  • You can add red pepper for a little kick.
  • You can spice it up using other ingred's.
  • in the cabinet for a different taste.

Nutrition Facts : Calories 729.1, Fat 21.8, SaturatedFat 6, Cholesterol 186.6, Sodium 546.9, Carbohydrate 89.4, Fiber 5.1, Sugar 4.8, Protein 43.8

VENISON RAGU



Venison Ragu image

Make and share this Venison Ragu recipe from Food.com.

Provided by Venison Steaks.com

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs venison stew meat
olive oil
1 carrot, diced
1 onion, diced
2 leeks, diced
1 fennel bulb, diced
2 garlic cloves, minced
1/2 cup red wine
1/4 cup lamb broth or 1/4 cup venison broth
1/2 cup roasted tomatoes or 1/2 cup canned roma tomato
1 teaspoon fennel seed
1 sprig fresh rosemary
2 tablespoons parsley, minced
parmesan cheese, to taste
salt, to taste
pepper
salt venison

Steps:

  • Venison Ragu.
  • In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
  • Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
  • Serve with noodles, polenta, or gnocchi.

Nutrition Facts : Calories 349.4, Fat 6.5, SaturatedFat 1.5, Cholesterol 40.9, Sodium 90.5, Carbohydrate 17.8, Fiber 4, Sugar 4.4, Protein 51.1

VENISON AND LENTIL RAGOUT



Venison and Lentil Ragout image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

1 pound boneless venison in 1-inch cubes
1/4 cup balsamic vinegar
4 tablespoons olive oil
1 cup chopped onions
2 cups small mushrooms, quartered
1/2 cup chopped carrot
2 cloves garlic, minced
1 cup dry red wine
2 1/2 cups water
1 teaspoon dried thyme
Freshly ground black pepper
1 1/2 cups lentils
1/2 cup beef stock
Salt

Steps:

  • Mix the venison with the vinegar and two tablespoons of the olive oil. Allow to marinate for two hours.
  • Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer. Stir in the garlic.
  • Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed. Season to taste with salt and serve.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 830 milligrams, Sugar 5 grams

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