Venison Ragout Recipe

Name: Venison Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 pound venison; 3 tablespoons flour all-purpose; 1 teaspoon paprika; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon vegetable oil; 1 cup onions frozen thawed; 1 teaspoon dried oregano; 1 cup beef broth; 1 cup dry red wine; 6 ounces long grain and wild rice mix; 1 tablespoon flour all-purpose

Servings: persons

1 pound venison
3 tablespoons flour all-purpose
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 cup onions frozen thawed
1 teaspoon dried oregano
1 cup beef broth
1 cup dry red wine
6 ounces long grain and wild rice mix
1 tablespoon flour all-purpose

1
NOTE: use 6 to 6.5 ounces quick cooking long grain and wild rice mix.
2
Beef broth can be substituted for red wine.
3
Trim fat from venison roast. Cut venison into 3/4 inch cubes. Mix 3 tablespoons flour, the paprika, salt and pepper. Coat venison with flour mixture.
4
Heat oil in 12-inch skilled over medium heat. Cook venison in oil about 3
5
Minutes, stirring occasionally, until brown. Stir in onions, oregano, 1 1/4 cups of the broth and the wine; reduce heat. Cover and simmer 20 to 25 minutes or until venison and onions are tender.
6
Prepare rice mix as directed on package, omitting butter; keep warm. Mix
7
Remaining 1/4 cup broth and 1 tablespoon four; stir into venison mixture.
8
Cook 3 to 4 minutes, stirring constantly, until thickened and bubbly.
9
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 pound venison, 3 tablespoons flour all-purpose, 1 teaspoon paprika, 1 teaspoon salt, 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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