Venison Ragout With Parsley Biscuits Recipes
VENISON RUGU RAGU RAGOUT
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
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
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
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
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
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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