Venison Ragout

Ingredients

• 3 — 4 lbs. of venison
• % lb. of butter
• 4 tbsps. of flour
• 1 Vz qts. of water
• Vz onion, sliced
• 1 tumblerful of red wine
• 6 pepper-corns
• 2 cloves
• 1 bay-leaf
• Juice of % lemon
• Salt

Method

1. 1

   Cut meat into squares, brown butter with flour, add water and spices, cook for 5 minutes.

2. 2

   Add meat, cover, and cook, adding red wine before done.

3. 3

   Strain gravy and serve over meat.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 55. The excerpt below is the record exactly as published.

VENISON RAGOUT. Quantity for 6 Persons. 3 — 4 lbs. of venison 6 pepper-corns % lb. of butter 2 cloves 4 tbsps. of flour 1 bay-leaf 1 Vz qts. of water Juice of % lemon Vz onion, sliced 1 tumblerful of red wina Salt

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