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Venison Ragout
500g diced venison
1 tsp paprika
1/2 tsp dried thyme or 1 tsp fresh thyme
salt & black pepper
100mls vegetable oil
1 onion
1/2 cup diced carrot, leek and celery
2 cloves crushed garlic
1 rasher bacon, finely diced
1/3 cup crainberries or cranberry jelly
1 Tbsp tomato paste
100mls red wine
1/2 tsp vinegar (red wine, malt or balsamic)
zest of 1/2 lemon
1 tsp dijon mustard
100mls beef stock
1 Tbsp cornflour mixed in cold water
2 Tbsp sour cream
Heat the oil and sear the venison in a hot pan for 1-2 minutes, while adding the paprika, thyme, salt & pepper. Add some more oil to the pan and saute the onion and diced vegetables until soft, also adding the bacon and garlic. Add the cranberries, tomato paste, red wine, vinegar, zest of lemon, mustard and the stock. Bring to the boil. Reduce the heat, cover and simmer for 1 hour or transfer to a casserole dish and cook in a moderate oven for 1 hour. Thicken with cornflour if necessary and return to the heat for a couple of minutes. Stir in the sour cream before serving. This is also a great dish to cook in the crockpot.
Serves 2-3 |
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