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Title: Ruby Venison Ragout
Categories: Game Entree Pasta Venison
Yield: 8 Servings
| 4 | lb | Venison; cut in 2" cubes |
| 1 | c | Red wine vinegar |
| 2 | c | Red Bordeaux |
| 1 | tb | Whole black peppercorns |
| 6 | Juniper berries - slightly crushed | |
| 8 | c | ;Water |
| 4 | c | Purple pearl onions (20 oz.) |
| 4 | sl | Bacon |
| 8 | tb | Unsalted butter (1 stick) |
| 2 | tb | Potato starch |
| 1 1/2 | lb | Fresh ripe purple plums - pitted |
| 1 | c | Canned beef broth |
| 2 | tb | Brown sugar |
| 1 | c | Dried small figs or large figs cut into pieces |
| 2 | tb | Red currant jelly |
| Hot buttered noodles |
Combine the venison, vinegar, 1 cup of the wine, the peppercorns, and juniper berries in a large glass bowl. Marinate, covered in the refrigerator, for 5 hours.
Heat water to boiling in a large saucepan over medium heat. Add the onion; cook for 5 minutes. Remove from heat; drain. Trim the ends and slip the skins off.
Drain the venison, reserving the marinade, and pat dry.
Fry bacon in a large heavy casserole to render the fat. Remove the bacon pieces and reserve. Add 2 tb. of the butter to the bacon fat; heat over medium-high heat. Add venison, a few pieces at a time, and brown on all sides. Add up to 4 tb. butter, as needed. Place the browned venison in a large bowl.
When all the venison has been browned, pour the reserved marinade into the casserole and boil for 3 minutes, scraping up all the browned bits.
Sprinkle the potato starch over the venison; toss well to coat. Return to the casserole.
Add the remaining 1 cup wine, the plums, broth, brown sugar, figs, and bacon. Simmer covered over low heat, stirring occasionally, until meat is almost tender, about 1 1/2 hrs.
Remove cover and stir in the onions and jelly. Simmer, uncovered, 30 minutes.
Using a large slotted spoon, remove all the solids from the casserole to a bowl. Whisk the remaining 2 tb. butter into the casserole and boil over high heat until the sauce is reduced by a third, about 10 minutes.
Return the solids to the sauce; stir well.
Remove to a deep serving bowl and serve with lots of hot buttered noodles.
From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins. New York: Workman Publishing Company, Inc., 1985. ISBN 0-89480-831-1. Pp. 309-310. Electronic format by Cathy Harned.
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