Venison Ragout

Venison Ragout

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Carolyn Haas


My husband is a deer hunter but I'm not crazy about venison. I keep searching for recipes that disguise the gamey taste. Wine, anyone? (Plus we grow black currents!)


★★★★★ 1 vote

20 Min
3 Hr
Stove Top


  • 3 Tbsp
    olive oil
  • 2 lb
    venison, cut into 1 inch pieces
  • ·
    salt and pepper
  • 4 medium
    onion, sliced
  • 6 sprig(s)
    fresh thyme
  • 2
    bay leaves
  • 1 sprig(s)
    fresh rosemary
  • 1 Tbsp
    crushed juniper berries
  • 2 c
    red wine
  • 1/4 - 1/2 c
    black current preserves
  • 1/2 c
    fresh or frozen cranberries
  • 3 Tbsp
  • 6 oz
    chanterelles, cleaned, trimmed and halved (or use any other mushrooms)
  • 1 Tbsp
    fresh parsley

How to Make Venison Ragout


  1. Tie all herbs into a cheesecloth bag forming a bouquet garni.
  2. Heat oil in heavy pot over medium-high heat. Season meat with salt and pepper. In batches, brown meat about 6 or 7 minutes. Transfer to bowl as batches are done.
  3. Reduce heat to medium. Add onions and cook, scraping off browned bits stuck to bottom until fully browned - about 10- 15 minutes. Return meat and accumulated juices to pot. Add bouquet garni and wine, bring stew to a simmer, cover, and reduce heat. Simmer, stirring occasionally, until meat is tender, 2-3 hours.
  4. Strain stew into a colander set over a large bowl and discard bouquet garni and onions. Return broth to pot and bring to a simmer over medium heat. Whisk in preserves, then add cranberries. Simmer until berries pop - 10 to 12 minutes. Return meat to pot and adjust seasonings. Keep warm.
  5. Melt butter in large skillet over medium-high heat. Add chanterelles or other mushrooms and sauté until tender - 4 to 5 minutes. Season to taste with salt and pepper. Serve stew garnished with mushrooms and chopped parsley. Accompany with pasta, rice or potatoes.

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