Venison Ragout
(Kewadin Casino)


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Ingredients

1/2 gal Rich beef stock
4 lb Venison leg roast (boned and cut in 1 inch cubes)
1/2 lb Bacon (chopped)
2 Onions (cut into 1 inch squares)
1 bunch Celery (1 inch diced)
1 lb Baby carrots
1 lb Pearl onions
3 lbs Yukon gold potatoes (cut in half)
1/4 cup Shallots
3 tbsp Garlic
1 lb Wild mushroom blend
1 cup Red wine
1 tsp Worchestershire
1 tsp Honey
4 Bay leafs
1 lb Butter
Flour (for roux)

Instructions

In a thick bottom pan, with high heat, brown off bacon and venison in 1/8 cup of vegetable oil. Add 1/2 of total onions, shallots and garlic. Then add red wine, beef stock and reduce to simmer for 30 minutes. Then add onions, celery, carrots, potatoes, mushrooms and cover and simmer for an additional 30 minutes. Slightly thicken with roux.

Garnish and serve.
 
 
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