Mushroom Venison Ragout Sauce

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 2 pkg dried porcini mushrooms
  • 4 oz salt pork
  • 4 oz pancetta
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 2 celery with leaves, finely chopped
  • 2 carrots finely diced
  • 3 cloves garlic minced
  • 2 lbs ground venison elk or moose
  • 1/2 teaspoon pepper
  • 1/4 teaspoon each ground cloves
  • 1/4 teaspoon each nutmeg
  • 1/3 cup tomato paste
  • 6 cups chopped cremini mushrooms (1 lb/500 g)
  • 6 cups chopped white mushrooms (1 lb/500 g)
  • 1/2 cup finely chopped fresh parsley
  • 1 bay leaf
  • 1 1/3 cup dry red wine
  • 1/4 cup gin 5, crushed (optional)
  • 1/4 cup juniper berry 5, crushed (optional)
  • 4 teaspoons chopped fresh thyme
  • 2 teaspoons salt

Method

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.)

Nutritional facts Per serving: about

  • Sodium 558 mg
  • Protein 20 g
  • Calories 190.0
  • Total fat 9 g
  • Cholesterol 64 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Venison Ragout Sauce

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