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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'.

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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

Tallyrand
Recipe from professional
Chef Tallyrand

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