VENISON RAGOUT

Venison Ragout image

Provided by Carolyn Haas

Time 3h20m

Number Of Ingredients 14

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3 Tbsp olive oil
2 lb venison, cut into 1 inch pieces
salt and pepper
4 medium onion, sliced
6 sprig(s) fresh thyme
2 bay leaves
1 sprig(s) fresh rosemary
1 Tbsp crushed juniper berries
2 c red wine
1/4 - 1/2 c black current preserves
1/2 c fresh or frozen cranberries
3 Tbsp butter
6 oz chanterelles, cleaned, trimmed and halved (or use any other mushrooms)
1 Tbsp fresh parsley

Steps:

1. Tie all herbs into a cheesecloth bag forming a bouquet garni.
2. Heat oil in heavy pot over medium-high heat. Season meat with salt and pepper. In batches, brown meat about 6 or 7 minutes. Transfer to bowl as batches are done.
3. Reduce heat to medium. Add onions and cook, scraping off browned bits stuck to bottom until fully browned - about 10- 15 minutes. Return meat and accumulated juices to pot. Add bouquet garni and wine, bring stew to a simmer, cover, and reduce heat. Simmer, stirring occasionally, until meat is tender, 2-3 hours.
4. Strain stew into a colander set over a large bowl and discard bouquet garni and onions. Return broth to pot and bring to a simmer over medium heat. Whisk in preserves, then add cranberries. Simmer until berries pop - 10 to 12 minutes. Return meat to pot and adjust seasonings. Keep warm.
5. Melt butter in large skillet over medium-high heat. Add chanterelles or other mushrooms and sauté until tender - 4 to 5 minutes. Season to taste with salt and pepper. Serve stew garnished with mushrooms and chopped parsley. Accompany with pasta, rice or potatoes.