Venison Ragout With Parsley Biscuits Recipes

Steps:

• Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

Steps:

• Fry bacon on medium heat until crisp.
• Remove to a (2 qt shallow size) casserole dish but leave bacon fat in frying pan.
• Raise heat to medium high and cook the venison chunks in the bacon fat until well browned.
• Remove to the casserole dish but again leave the drippings.
• Now at medium heat, in the same pan, fry the carrots, parsnips and onions for about 5 minutes.
• Add the butter, mushrooms and minced garlic.
• Cook until tendercrisp or about 5 minutes.
• Add cornstarch to the wine so that it can dissolve and then add wine, bacon and the venison and the rest of the ingredients to the vegetables in the frying pan.
• Bring to a boil at high heat and then remove to the caserole.
• Cover with foil and bake for 30 minutes in a preheated 350 degree oven.
• Meanwhile we can prepare the Parsley Biscuits.
• Combine flour, baking powder, and baking soda in a mixing bowl.
• Using a pastry blender, cut butter into the mixture until it resembles corse crumbs.
• Add buttermilk and parsley and stir to moisten.
• After the venison has baked for 30 minutes remove the casserole from the oven.
• Increase oven to 450 degrees.
• To make 6 biscuits we drop 1/3 cup sized dough scoops onto mixture in casserole.
• Allow some separation between each dough drop so that you don't end up with one big biscuit.
• Bake uncovered for another 12-15 minutes or until biscuits are golden.
• Serve!

Steps:

• Venison Ragu.
• In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
• Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
• Serve with noodles, polenta, or gnocchi.

Steps:

• Mix the venison with the vinegar and two tablespoons of the olive oil. Allow to marinate for two hours.
• Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, saute until it begins to soften, then add the mushrooms and carrot and saute about six minutes longer. Stir in the garlic.
• Add the wine, water, thyme, pepper, lentils and the venison with the marinade. Bring to a simmer, cover and allow to simmer for about one hour, until the lentils and the venison are tender. Stir in the beef stock and continue to cook about 20 minutes longer, until the stock is absorbed. Season to taste with salt and serve.