Thankful's Ragout Aux Cerfs
Ingredients
1 pound ground venison
1 cup cleaned and chopped mushrooms
4 tablespoons flour
2 cups milk
1 small can tomato paste
1 medium onion, chopped
3 teaspoons paprika
2 teaspoons black pepper
2 teaspoons basil
1/2 teaspoon allspice
1 tablespoon worcestershire sauce
1 quart water
Preparation
3
Cook roux until golden
4
Add 2 c milk, stir to combine
5
When white sauce starts to thicken, add mushrooms
6
Remove from heat and set aside.
7
Set heavy dutch oven on medium-high heat
8
Melt ½ stick butter
9
Add onions, saute till golden brown
10
Add celery, saute 5 minutes
11
Add venison, brown
12
Add tomato, spices and water
Tools
.
Yield:
4.0
Added:
Wednesday, March 10, 2010 - 7:54pm
