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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great dish for those cold winter months. Ingredients:
2 lbs venison stew meat |
olive oil |
1 carrot, diced |
1 onion, diced |
2 leeks, diced |
1 fennel bulb, diced |
2 garlic cloves, minced |
1/2 cup red wine |
1/4 cup beef broth or 1/4 cup lamb broth or 1/4 cup venison broth |
1/2 cup roasted tomatoes or 1/2 cup canned roma tomato |
1 teaspoon fennel seed |
1 sprig fresh rosemary |
2 tablespoons parsley, minced |
parmesan cheese, to taste |
salt, to taste |
pepper |
salt venison |
Directions:
1. Venison Ragu.
2. 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.
3. 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.
4. Serve with noodles, polenta, or gnocchi.
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