Mushroom Venison Ragout Sauce
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 190 |
| pro | 20 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 64 mg |
| sodium | 558 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 22 |
| vit A | 25 |
| vit C | 10 |
| folate | 8 |
All this fabulously rich sauce needs is a bed of broad noodles, such as pappardelle or fettuccine. This makes enough to tuck extra away in the freezer for another meal or to use when making lasagna.
Ingredients
- 2 pkg (14 g each) dried porcini mushrooms
- 4 oz salt pork or pancetta
- 2 tbsp olive oil or vegetable oil
- 2 onions, chopped
- 2 inner stalks celery, with leaves, finely chopped
- 2 carrots, finely diced
- 3 cloves garlic, minced
- 2 lb ground venison, elk or moose
- 1/2 tsp pepper
- 1/4 tsp each ground cloves and nutmeg
- 1/3 cup tomato paste
- 6 cups chopped cremini mushrooms or white mushrooms, (1 lb/500 g)
- 1/2 cup finely chopped fresh parsley
- 1 bay leaf
- 1-1/3 cups dry red wine
- 1/4 cup gin or juniper berries, 5, crushed (optional)
- 4 tsp chopped fresh thyme
- 2 tsp salt
Preparation
Rinse salt pork; soak in cold water for 15 minutes (do not rinse or soak pancetta, if using). Drain and mince.
In Dutch oven or stock pot, heat oil over medium heat; fry pork until lightly browned and fat is melted, about 4 minutes. ¡Add onions; fry, stirring often, until softened, 6 to 7 minutes.
Add celery, carrots and garlic; saut?ver medium-high heat until onion is golden, 5 to 7 minutes. ¡Add venison, pepper, cloves, nutmeg and reserved porcini mushrooms; saut?ver high heat until meat is no longer pink, about 8 minutes.
Push meat to side of pan. Add tomato paste to centre; fry until darkened, about 2 minutes. Stir in fresh cremini mushrooms, parsley and bay leaf, incorporating meat; saut?ntil mushrooms are softened, about 4 minutes.
Stir in wine, and gin (if using); cook, stirring, until almost no liquid remains, about 8 minutes.
Stir in thyme, salt, porcini soaking liquid and 1 cup (250 mL) water; bring to simmer. Reduce heat to low; partially cover and simmer, stirring occasionally, for 2 hours. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 3 days or freeze for up to 3 months.)
Source : Canadian Living Magazine: October 2007
- Keywords : Main Course; One-Pot; Carrots; Celery; Mushrooms;









