Best 6 Deer Ratatouille Recipes

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

BEST EVER RATATOUILLE

Steps:

• Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
• Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
• Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
• Season with salt and pepper to taste.
• Add: tomatoes, thyme and bay leaf.
• Reduce heat to low, cover, and cook 5 minutes.
• Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

DEER RATATOUILLE

Steps:

• Brown deer meat in a large skillet.
• Pour 1/4 of sauce in a 9x13 casserole dish.
• Thinly slice the zucchini and squash.
• Alternate squash and zucchini slices in the dish.
• Add tomato sauce and salt to meat and pour over the squash and zucchini slices.
• Bake 30 minutes at 350 degrees.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F. Fill a large pot with water and bring to a simmer over high heat. Meanwhile, prepare vegetables: Peel and trim onions, then cut in half from top to bottom. Cut each half into 4 wedges, then cut into a large dice. Place in a bowl and set aside. Trim and core the peppers; discard stems and cores. Cut in half, then remove and discard seeds and veins. Slice into 1-inch strips, then cut into a large dice. Place in the bowl with the onions and set aside. Peel and slice garlic cloves in half. Remove and discard any green germs inside, then finely mince. Place in a bowl and set aside.
• Trim zucchini and cut into quarters, lengthwise; then cut into 1-inch chunks. Place in a bowl and set aside. Trim eggplants, then cut in half. Cut each half into 3 or 4 wedges lengthwise, then cut into 1-inch chunks. Place in a bowl and set aside.
• Sauté vegetables: In a Dutch oven over medium-high heat, add 2 tablespoons olive oil, followed by onions and peppers. Stirring occasionally, gently sweat the vegetables until they are soft but have taken on no color, 4-5 minutes. Meanwhile, in a skillet over medium-high heat, heat a generous tablespoon olive oil. Add zucchini, a pinch of salt, and a few turns of the pepper mill. Stirring occasionally, sauté until zucchini has taken on a golden color, 5-6 minutes. Season onion-pepper mixture with a few pinches of salt and the red pepper flakes.
• Blanch tomatoes: When the large pot of water is simmering, prepare an ice bath by filling a large bowl with ice water; set aside. Use a paring knife to cut out the tomato stems and discard. Score an "x" into the bottom of each tomato, for easy peeling after blanching. Place tomatoes in simmering water for 30 seconds. Use a strainer to immediately transfer the tomatoes to the ice bath; allow to cool completely. Use a paring knife to peel away the tomato skin and discard.
• When onion-pepper mixture has been sweating for 4-5 minutes, turn heat to low and cook for another 2-3 minutes. Remove zucchini from skillet, leaving some oil behind, and set aside. In the same skillet over medium-high heat, add another tablespoon olive oil, followed by eggplant, a pinch of salt, and a few turns of pepper. Stirring occasionally, sauté until eggplant has taken on a golden color, 5-6 minutes. Try to keep the eggplant pieces intact. (If the eggplant sticks, add up to another tablespoon or so of olive oil, as needed.)
• Meanwhile, cut the tomatoes in half horizontally. Use your hands to remove most of the seeds, then gently squeeze to remove excess juice. Halve the tomatoes horizontally again, then cut into 1-inch chunks and set aside. Remove eggplant from heat and set aside; the volume of the eggplant should be reduced by about half. By now, the onions should be soft and translucent; stir garlic and tomato paste into onion-pepper mixture. Add zucchini, eggplant, and tomatoes; gently stir to combine. Season with 2 pinches of salt and bring to a low simmer, 2-3 minutes.
• While the ratatouille is simmering, make a bouquet garni: Gather the basil, thyme, rosemary and bay leaf into a small bundle, using the basil to contain the other herbs. Wrap securely with butcher's twine and tie with a double knot. Trim the ends of the bouquet garni, then submerge it in the middle of the ratatouille. Next, make a parchment paper lid, or "cartouche," for the Dutch oven: Fold a large sheet of parchment paper into quarters. Fold in half twice diagonally to make a flat wedge; then trim the outer edge so that the wedge is as long as the radius of the pot. Finally, snip off the point of the wedge to create a steam vent. Unfold the parchment: you should have a cartouche that is about the same size and shape as the Dutch oven, with a small hole in the center. Lay the cartouche directly on the surface of the ratatouille. Place in the oven and bake, 45-60 minutes.
• After 45 minutes, remove ratatouille from oven; the vegetables should be soft and the sauce thickened. (If the ratatouille is watery, continue cooking for up to 15 more minutes.) Discard cartouche. Tear half the basil leaves and gently stir them into the ratatouille. Remove and discard the bouquet garni. Transfer the vegetables and most of the liquid to a serving platter. Garnish with whole basil leaves and baste the top of the ratatouille with remaining liquid. Taste and adjust seasoning as needed before serving, hot or cold.