Ragout Of Venison

Oxmoor House
1 1/2 quarts


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4 slices bacon
1 (3-pound) venison roast, cut into 1-inch cubes
3 large onions, chopped
5 cloves garlic, minced
1 quart water
1 (10 3/4-ounce) can beef broth, undiluted
1/2 cup beer
2 tablespoons bourbon
1 teaspoon salt
1/2 teaspoon curry powder
1/2 pound fresh mushrooms, sliced
Hot cooked rice


Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon, and set aside.

Add venison, onion, and garlic to drippings; cook, stirring frequently, until meat is browned. Add water, beef broth, beer, bourbon, salt, and curry powder, stirring well. Cover and simmer 50 minutes, stirring occasionally. Add reserved bacon and sliced mushrooms; cover and simmer an additional 10 minutes. Ladle over rice in individual serving bowls.

Created date

February 2010