Venison ragout is a wonderful, family friendly, way to prepare game from your fall harvest. This delightful combination of flavors tames the gamey flavor in the meat. Ragout is a meat sauce that is slowly simmered to produce extremely tender cuts of meat. The mixture of sweet and savory flavors is a refreshing break from everyday seasoning mixes.
- 2-4 Tbsp olive oil
- ½lb Kielbasa sausage cut into bite sized pieces
- 1 ½lbs venison steak cut into bite sized pieces
- 3 Tbsp flour
- 1 ½ Tbsp brown sugar
- ½ cup red wine
- 4 cups beef broth
- ½ cup shallots, chopped
- 4 cloves garlic, peeled and crushed
- 2 Tbsp fresh rosemary or 2 tsp. dried
- 1 tsp dried thyme
- 3 Tbsp tomato paste
- ½ tsp course ground black pepper
- ¾ cup Kalamata olives, pitted and halved (green olives work well too)
- ½ cup raisins
- ¼ cup fresh parsley
- Serve with: fresh pasta or rice
In a 5-6 quart pot, heat 2 Tbsp of olive oil. Brown the sausage in batches, keeping the drippings in the pan. Brown the venison in the sausage drippings in batches, adding a small amount of olive oil if needed. Be sure to add only a few pieces of meat at a time, removing those that are brown, to avoid too much moisture to seep out.
Add the sausage back to the pot. Sprinkle the flour and brown sugar over the meat and mix until well coated. Add the wine, broth, shallots, garlic, rosemary, thyme, tomato paste and black pepper. Stir ingredients well and bring to a boil for 10 minutes.
Place the lidded pot into your Wonderbag for 4-5 hours. When completed cooking, add the olives, raisins and parsley.
Serve over pasta or rice.