VENISON RAGOUT	RECIPE BY TALLYRAND

Venison is a popular meat in New Zealand. Deer run wild and there is no restrictions as to the hunting of them.

They are also farmed which makes the meat less gamey in flavour which suits many palates. This meat is sold under the trade name of 'Cervena'.

Ingredients

carrots	2	pc
turnip	1/2	pc
button onions	4	pc
flank	600	gm
dripping	40	gm
onion	1	pc
carrots	2	pc
celery	1	pc
flour	35	gm
tomato paste	1	tbs
brown venison / beef stock	600	ml
garlic clove	1	pc
bouquet garni	1	pc

Method

• Trim venison, removing any excess fat or sinew and cut into 3cm dice
  
  
• Marinate diced venison in game marinade over night: using red wine and replacing the star anise with crushed juniper berries
  
  
• Turn carrots and turnip
  
  
• Trim and peel button onions
  
  
• Blanch and refresh the above vegetables and set aside
  
  
• Remove meat from marinade and set both aside
  
  
• Heat dripping in a pan and seal meat, add mirepoix and cook to a golden brown
  
  
• Add flour and cook to a blond roux, add tomato paste and stir until combined
  
  
• Mix in the warmed stock, bring to the boil and skim as required
  
  
• Add strained marinade
  
  
• Add bouquet garni , garlic, season, cover with a lid and simmer until cooked: approx. 1 1/2 hours
  
  
• Remove meat and keep warm, pass sauce into a clean pan and correct
  
  
• Return meat and to sauce and bring to the boil
  

Chef's Tip:

Reheat turned vegetables in sauce with meat or in a chauffant
All beef recipes may be applied to venison; once marinated.

Enjoy your ragout and bon appetit . . . . .

Chef's terminology:
	lt	=	litres		tsp	=	teaspoon
	ml	=	millelitres		tbs	=	tablespoon
	kg	=	kilograms		sq	=	sufficient quantity (add to taste)
	gm	=	grams		pc	=	piece, meaning a whole one of

Recipe from professional
Chef Tallyrand

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