Ragout of Venison

Ingredients

• three pounds of a breast of venison
• half a pound of bacon
• two tablespoonfuls of flour
• half a pint of consomme
• the same of red wine
• two dozen white onions
• a dozen mushrooms

Method

1. 1

   Cut the venison into pieces and put in a saucepan with bacon, salt, pepper, and nutmeg for fifteen minutes.

2. 2

   Mix with flour, add consomme and red wine, and tie together parsley, cloves, pepper-corns, thyme, and bay-leaves.

3. 3

   Boil for three quarters of an hour.

4. 4

   Peel and color onions in butter, add to stew, boil fifteen minutes longer, and add mushrooms before serving.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 56. The excerpt below is the record exactly as published.

Ragout of Venison. Cut into pieces three pounds of a breast of venison, which put on the fire in a saucepan, with half a pound of bacon cut in small pieces, and a little salt, pepper, and nut- meg, for fifteen minutes; mix well with your ingre- dients two tablespoonfuls of flour, add half a pint of consomme (stock), and the same of red wine ; also several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two bay- leaves, a clove of garlic, and tie all together. Boil three quarters of an hour. Peel two dozen white onions, color them in a frying-pan on the fire, with a little butter, and then add them to your stew ; boil fifteen minutes longer, add a dozen mushrooms

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