Venison Ragout Recipe

Name: Venison Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. venison leg meat; 3/4 c. sliced carrots; 3/4 c. chopped celery; 4 chopped green onions; 1/2 tsp. marjoram; 1/8 tsp. ground pepper; 1 bay leaf, crushed; 2 1/2 c. water; 1 tsp. olive oil; 1 tsp. salt; flour; 3 tsp. butter; 1 c. beef bouillon

Servings: persons

2 lb. venison leg meat
3/4 c. sliced carrots
3/4 c. chopped celery
4 chopped green onions
1/2 tsp. marjoram
1/8 tsp. ground pepper
1 bay leaf, crushed
2 1/2 c. water
1 tsp. olive oil
1 tsp. salt
flour
3 tsp. butter
1 c. beef bouillon

1
Place carrots, celery, onions, marjoram, pepper, bay leaf, water, olive oil and salt in a bowl.
2
Cut meat into 3-inch strips 1-inch thick.
3
Add to vegetable and spice mixture.
4
Add more water if meat is not covered.
5
Refrigerate, covered, for 5 hours. Remove meat; drain vegetables and reserve marinade.
6
Roll meat in flour and brown in skillet.
7
Brown vegetables in casserole dish. Boil marinade and bouillon for 1 minute.
8
Add bouillon, marinade and meat to casserole dish; cover and bake for 2 hours at 325u00b0. Add water if it boils dry.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. venison leg meat, 3/4 c. sliced carrots, 3/4 c. chopped celery, 4 chopped green onions, and more.

Yes, Venison Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Ragout

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