Best 3 Venison Ragout Recipes

Indulge in the rustic charm of venison ragout, a delectable stew that captures the essence of wild game. This hearty dish is a symphony of flavors, featuring tender venison braised in a rich and flavorful sauce. The venison's distinct taste is complemented by an array of vegetables, including carrots, celery, and onions, which add sweetness and texture. Herbs and spices, such as rosemary, thyme, and juniper berries, infuse the ragout with an aromatic depth that will tantalize your taste buds. Served over mashed potatoes, polenta, or your favorite pasta, venison ragout is a culinary masterpiece that will warm your soul on a chilly evening. This article presents two enticing variations of venison ragout: a classic version and a slow cooker adaptation. Each recipe offers a unique take on this timeless dish, ensuring that there's something for every palate and cooking style.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

ELECTRIC PRESSURE COOKER VENISON RAGOUT

Electric Pressure Cooker Venison Ragout image

A simple and delicious recipe for venison, especially on a cold winter's evening. Make in an electric pressure cooker, such as Instant Pot®. Top with a sprinkle of Parmesan cheese.

Provided by Josef Plavjak

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
1 bulb garlic, chopped, or to taste
1 cup red wine
3 (6 ounce) 3/4-inch-thick venison steaks, frozen
¼ cup butter, cut into 4 pieces, divided
½ teaspoon coarse kosher salt, or to taste
¼ teaspoon coarse ground black pepper
1 pinch red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package uncooked orzo pasta

Steps:

Heat oil in the pot of a multi-functional pressure cooker (such as Instant Pot®) on the Saute setting. Saute onion, carrots, and garlic until onion is translucent, about 5 minutes. Add red wine.
Lay venison into the pot; top with 1/2 the butter. Mix in salt, pepper, and red pepper flakes. Add crushed tomatoes. Close and lock the lid. Select the Stew setting according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and stir in the remaining butter.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove venison and cut into bite-sized pieces; meat should be fall-apart tender. Mix venison back into the pot. Serve the ragout over the orzo.

Nutrition Facts : Calories 580.2 calories, Carbohydrate 74 g, Cholesterol 84.6 mg, Fat 15.6 g, Fiber 6.2 g, Protein 30.9 g, SaturatedFat 6.6 g, Sodium 432.6 mg, Sugar 5.6 g

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

Ingredients

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

Tips:

Choose the right cut of venison: For a ragout, use a tough cut of venison that will benefit from slow cooking, such as the shoulder, chuck, or shank.
Sear the venison before braising: Searing the venison before braising helps to develop its flavor and create a rich, browned crust.
Use a variety of vegetables: Don't be afraid to use a variety of vegetables in your ragout. Some good options include carrots, celery, onions, garlic, mushrooms, and potatoes.
Add some herbs and spices: Herbs and spices can help to add flavor and depth to your ragout. Some good options include thyme, rosemary, sage, bay leaves, and black pepper.
Braise the venison until it is tender: The venison should be cooked until it is fork-tender. This can take several hours, so be patient.
Serve the ragout over mashed potatoes, rice, or egg noodles: Ragout is a hearty and flavorful dish that can be served over a variety of sides.

Conclusion:

Venison ragout is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover venison, and it can also be made with other types of meat, such as beef or lamb. Whether you are a beginner or an experienced cook, this recipe is sure to please. So next time you have some venison on hand, give this ragout a try.