Ragoût of Venison

Ingredients

• 2½ pounds of venison
• 1 ounce butter
• 2 tablespoonfuls chopped onion
• 1 tablespoonful seasoning salt
• ½ cupful broth
• 1 ounce butter
• 1 tablespoonful flour
• 1 cupful broth
• the juice of ½ lemon

Method

1. 1

   Cut venison into pieces, cook with butter and onion for 3 minutes.

2. 2

   Season with salt, add to saucepan, cover and cook for 15 minutes.

3. 3

   Add broth, cover and cook for 5 minutes.

4. 4

   Make a roux with butter and flour, add broth, then combine with meat.

5. 5

   Add lemon juice, boil for 3 minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 301. The excerpt below is the record exactly as published.

Ys pounds of venison of the fore- quarter, cut it into pieces V/g inch in size ; place a saucepan with 1 ounce butter and 2 tablespoonfuls chopped onion over the fire, cook 3 minutes ; season the venison with 1 tablespoonf ul seasoning salt rub the seasoning and the meat well together, add it to the 448 GAME. saucepan, cover and cook 15 minutes, stirring often ; than add Y^ cupful broth, made of the remnants of venison, cover and cook ^ minutes. Melt 1 ounce butter in a saucepan, add 1 tablespoonfol flour, stir and cook 2 minutes ; add 1 cupful broth, cook a few minutes, and add it to the meat ; add the juice of Yt lemon, boil 3 minutes longer, and serve. This rago&t may be served in a border of nudles, spaghetti, or potato dumplings, or in a border of bread cro&tons. Ciyet of Tenison & la Fran^aise. — Cut 2 pounds of lean venison meat into small pieces, lay it is a covered dish ; season with 1 tablespoonful salt, 1 teaspoonful white pepper, 1 large sliced onion, Yg cupful vinegar, 7, bunch of parsley, 1 sprig of thyme, 1 bay leaf, I tablespoonful whole peppers ; mix all well together, cover and let it stand overnight. One hour before serving, melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour

Cook this with the app: pantry check, scaling, and the assistant.