Mushroom Venison Ragout Sauce

By The Canadian Living Test Kitchen

20 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	190190 cal
pro	20 g20g pro
total fat	9 g9g total fat
sat. fat	3 g3g sat. fat
carb	8 g8g carb
fibre	2 g2g fibre
chol	64 mg64mg chol
sodium	558 mg558mg sodium
% RDI:	-
calcium	33 calcium
iron	2222 iron
vit A	2525 vit A
vit C	1010 vit C
folate	88 folate

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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 2pkg pkg(14 g each) dried porcini mushroomdried porcini mushrooms
4 oz salt pork 4 4oz ozsalt pork or pancetta
2 tbsp olive oil 2 2tbsp tbspolive oil or vegetable oil
2 onions , chopped2 2oniononions, chopped
2 2inner stalks celery, with leaves, finely chopped
2 carrots , finely diced2 2carrotcarrots, finely diced
3 cloves garlic , minced3 3cloves garlic, minced
2 lb ground venison , elk or moose2 2lb lbground venison, elk or moose
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp each ground cloves 1/4 1/4tsp tspeach ground cloves and nutmeg
1/3 cup tomato paste 1/3 1/3cup cuptomato paste
6 6cups cupschopped cremini mushrooms or white mushrooms, (1 lb/500 g)
1/2 cup finely chopped fresh parsley 1/2 1/2cup cupfinely chopped fresh parsley
1 bay leaf 1 1bay leafbay leaves
1-1/3 cups dry red wine 1-1/3 1-1/3cups cupsdry red wine
1/4 cup gin , 5, crushed (optional)1/4 1/4cup cupgin or juniper berries, 5, crushed (optional)
4 tsp chopped fresh thyme 4 4tsp tspchopped fresh thyme
2 tsp salt 2 2tsp tspsalt

Preparation

In bowl, soak porcini mushrooms in 2 cups (500 mL) hot water until softened, about 30 minutes. Reserving soaking liquid, drain mushrooms and finely chop. Set aside.

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