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Ragout: Venison Ragout
posted by Cissy 02-24-01 6:17 PM
Venison Ragout
from "Cooking from Cape to Cairo: A Taste of Africa"
1 leg of Impala* (750g to 1 kg / 1 1/2 to 2 1/2 lb), boned and cut into cubes
2 onions, chopped
2 ripe tomatoes, grated
62.5 ml / 1/2 cup oil
250 ml / 1 cup beef stock
salt and pepper to taste
250 g / 1/2 lb button mushrooms
1 litre / 4 cups cream
50 ml / 4 T red wine
30 ml / 2 T cranberry sauce (optional)
Combine cubed impala, onions, tomatoes, oil and stock. Simmer for 1 hour until soft. Remove meat from stock and place in another saucepan (reserve stock to make soup). Season reserved meat. Add mushrooms, red wine and cream. Cook slowly until creamy and thickened. Spoon into a serving dish and garnish with chopped parsley** and cranberry sauce.
Serve with rice and vegetables in season.
*Given the title of the recipe, impala meat = venison.
**Not mentioned anywhere in the recipe ingredients -- I'd use a couple of tablespoons.
