Best Venison Rugu Ragu Ragout Recipes

VENISON RAGU

Steps:

• Venison Ragu.
• In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
• Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
• Serve with noodles, polenta, or gnocchi.

VENISON RUGU RAGU RAGOUT

Steps:

• In a large frying pan brown the meat, add onions and mushrooms and butter and fry.
• till onions are soft and the mushrooms soften, About 10 minutes on medium.
• Put into a crock pot and add all the rest of the ingred.
• Cook on auto for 2 hours. Add 1 tbs corn starch to thicken and cook for 1/2 hour more.
• Serve over the noodles.
• You can serve over rice for a change.
• You can add red pepper for a little kick.
• You can spice it up using other ingred's.
• in the cabinet for a different taste.

HOMEMADE RAGU SAUCE

Steps:

• In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.