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Thursday, January 26, 2012

Venison Ragout

Both ragu (Italian) and ragout (French) are meat stews with a name derived from the root ragouter which means "to stimulate the appetite." The Italian version is usually made with white wine and is served over pasta. The French version uses red wine and is typically served with potatoes.

My version of Ragoo use vension roast for the meat. I served it over mashed potatoes. I also make my own Creole seasoning for reduction of salt and better flavor.

Venison Ragout

Makes 6 servings

2 pounds venison roast (or 2 lbs lean beef) cut into 2-inch cubes

½ cup flour
1 T Creole Seasoning
 (recipe below)
3 tablespoons vegetable oil

2 tablespoons butter

1 medium-size onion, chopped

1 medium green bell pepper, diced
2 garlic cloves, minced

1 cups beef broth or stock

1 cups dry red wine

1 cup canned diced tomatoes, with juices

1 bay leaves

1 T dried parsley flakes

Sprinkle the flour with the seasoning and stir to combine. Dredge the meat. Reserve the flour. Heat the oil and butter in a large heavy pot or Dutch oven over medium-high heat. Brown the meat evenly on all sides. Remove meat from pan. Reduce the heat to medium and add the chopped onion, bell pepper and garlic. Cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes.

Stir in the reserved flour and cook 5 minutes to start the roux. Gradually stir in the broth and red wine, and bring to a boil. Add the tomatoes and bay leaves. Return the meat to the pan. Cover and cook over low heat for 1 ½ hours.

Add the parsley and serve over mashed or roasted potatoes.

Creole Seasoning Recipe

1/3 Cup Kosher Salt

1/3 Cup Paprika

1/4 Cup Granulated Garlic

4 Tbsp Onion Powder

1/3 Cup Freshly Ground Black Pepper

3 Tbsp White Pepper

2 Tbsp Cayenne Pepper

2 Tbsp Dried Thyme

2 Tbsp Dried Basil

1 Tbsp Dried Oregano

Combine all ingredients and store in an airtight jar or plastic container.

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