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Venison Ragout With Onions

Venison Ragout With Onions recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1296.1
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
  • 2 pounds Venison neck and shank, cut into 3/4 inch chunks
  • 24 whole Pearl onions, peeled
  • 1 large Onion, chopped
  • 1 pound Fresh mushrooms, chopped
  • 1 tablespoon Tomato paste
  • 3 tablespoons Sherry or Port wine
  • 2 cups Beef stock
  • 2 cups Dry red wine
  • 3 tablespoons All-purpose flour
  • 1/2 teaspoon Salt, plus more to taste
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
Directions
  1. 1
    Trim the venison neck and shank, cutting the meat off the bone into chunks approximately 3/4 inch thick. Season lightly with salt.
  2. 2
    In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium-high heat.
  3. 3
    Brown the venison chunks in batches until well-seared on all sides. Do not crowd the pan. Remove the browned meat and set aside.
  4. 4
    In the same pot, add the chopped onion and pearl onions. Saut until softened and golden brown, about 5-7 minutes.
  5. 5
    Stir in the tomato paste and cook for 1 minute to deepen the flavor.
  6. 6
    Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
  7. 7
    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.
  8. 8
    Add the beef stock and one-third of the red wine. Bring the mixture to a boil.
  9. 9
    Reduce heat to low, cover, and simmer gently for 3 hours, or until the meat is very tender.
  10. 10
    During the last 30 minutes of cooking, stir in the chopped mushrooms and the remaining red wine in increments, allowing it to reduce slightly.
  11. 11
    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.

Keywords: venison, ragout, deer, stew, onions, mushrooms, red wine, port, slow cooked, comfort food, game meat, dinner
Read it online: https://www.chefs-mate.com/recipe/venison-ragout-with-onions/