This hearty Venison Ragout is a classic comfort dish that transforms tender deer neck and shank into a luxurious meal. Slow-cooked with pearl onions, fresh mushrooms, and a blend of red wine and port, the flavors meld beautifully over three hours. The result is a robust, savory sauce with tender meat that falls off the bone. It is perfect for chilly evenings or special family dinners. Serve over buttered noodles or rice for a satisfying, restaurant-quality experience at home.
Venison Ragout With Onions
Description
This hearty Venison Ragout is a classic comfort dish that transforms tender deer neck and shank into a luxurious meal. Slow-cooked with pearl onions, fresh mushrooms, and a blend of red wine and port, the flavors meld beautifully over three hours. The result is a robust, savory sauce with tender meat that falls off the bone. It is perfect for chilly evenings or special family dinners. Serve over buttered noodles or rice for a satisfying, restaurant-quality experience at home.Ingredients
Directions
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Trim the venison neck and shank, cutting the meat off the bone into chunks approximately 3/4 inch thick. Season lightly with salt.
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In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-high heat.
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Brown the venison chunks in batches until well-seared on all sides. Do not crowd the pan. Remove the browned meat and set aside.
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In the same pot, add the chopped onion and pearl onions. Saut until softened and golden brown, about 5-7 minutes.
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Stir in the tomato paste and cook for 1 minute to deepen the flavor.
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Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
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Return the venison to the pot. Pour in the sherry or port wine, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes.
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Add the beef stock and one-third of the red wine. Bring the mixture to a boil.
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Reduce heat to low, cover, and simmer gently for 3 hours, or until the meat is very tender.
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During the last 30 minutes of cooking, stir in the chopped mushrooms and the remaining red wine in increments, allowing it to reduce slightly.
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Taste and adjust seasoning with salt and pepper as needed. Serve hot over buttered noodles or rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1296.1kcal
- % Daily Value *
- Total Fat 66.5g103%
- Saturated Fat 36.0g180%
- Cholesterol 216.4mg73%
- Sodium 1472.8mg62%
- Total Carbohydrate 121.6g41%
- Dietary Fiber 19.7g79%
- Sugars 54.4g
- Protein 51.2g103%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day.
**Variation:** For a vegetable-rich twist, omit the mushrooms and add 1 cup of chopped carrots along with the onions at the beginning of the cooking process.
**Meat Selection:** Venison neck and shank are tough cuts that require long, slow cooking to become tender. If using a leaner cut like loin, reduce cook time significantly to avoid drying out the meat.
