Venison and Mushroom Ragoût.

Cuisine Magazine [issue 117 page 88] published a delicious series of recipes to form a single meal, the principal one being a venison and mushroom ragù. With thanks to Ginny Grant.

Ingredients.

100g smoky bacon [Verkerk’s American streaky bacon is good] cut into batons.

1 onion, peeled and finely chopped.

1 small stick celery, peeled and finely chopped.

1 carrot, peeled and finely chopped.

15g porcini.

1 30x30mm knob ginger, peeled and grated.

Salt and freshly ground black pepper to taste.

2 tsp cinnamon.

1 tblsp finely chopped rosemary leaves.

¼ cup olive oil.

2 80-100mm Portobello mushrooms, diced.

350g diced venison.

½ cup red wine.

1 tblsp plain flour.

1 cup mushroom stock.

Preparation.

Cut up the bacon and set aside. Prepare the mirepoix vegetables [onion, carrot, celery] and set aside. Place the porcini in a coffee mug and add 200ml boiling water. Leave to soak for at least 20 minutes then cut the mushrooms up with a pair of scissors and set aside. Do not drain. Prepare the ginger and place in a small bowl with the salt, pepper, cinnamon and rosemary. Set aside. Prepare the Portobello mushrooms and set aside.

Method.

Preheat the oven to 180°C. Heat the oil in a sauté pan over a hot flame and brown the meat all over. Remove the meat and set aside. Add the bacon to the pan and fry until starting to render, then add the mirepoix vegetables. Stir fry until the onion is beginning to caramelise then add the mushroom.

Stir fry until soft [3-4 minutes] then add the salt and pepper and the cinnamon, rosemary and ginger. Cook for another minute or so then return the meat to the pan and mix through. Add the wine and deglaze the pan until the liquor has mostly bubbled away then stir the flour through, then the porcini, the porcini liquor and the stock.

Stir through until the sauce thickens, then pour the entire mixture into a small casserole, cover and place in the oven. Bake for 1 ½ hours, stirring at least once about half way through. Serve over Spinach Polenta with Cauliflower Pangrattano on the side.

Serves: 2.

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