HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes Hearty Winter Venison Ragu Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Marinade: 1/2 tsp. dried thyme 1/4 tsp. ground sage 2 bay leaves 1 tsp. dried juniper berries 3 whole cloves 1 stalk celery, quartered 1 medium carrot, peeled and quartered 1 large onion, peeled and quartered 1 1/2 cups red wine Ragu: 1 pound venison shoulder steak, cut into 1 inch cubes 2 tbsp. butter, divided 1/2 tsp. dried rosemary pinch ground sage 1 bay leaf 1 cinnamon stick 1/4 cup diced onion 1/4 cup diced carrot 1/4 cup diced celery 1 tsp. minced fresh garlic 1 cup peeled, chopped tomatoes 1/2 cup red wine 2 tbsp. dry Marsala 2 1/2 cups beef broth Hot, cooked egg noodles or other wide pasta Directions For Marinade: Stir together rosemary, sage, bay leaves, juniper berries, cloves, celery, carrot, onion and red wine in a large glass bowl. For Ragu: Add venison cubes to the marinade. Cover and refrigerate venison overnight. Remove the venison cubes from the marinade. Melt 1 tbsp. butter in a large saucepan over medium high heat. Add venison and brown on all sides, stirring occasionally. Transfer venison to a plate. Melt the remaining 1 tbsp. butter in the saucepan. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables are tender. Add garlic, tomatoes, rosemary, sage, bay leaf and cinnamon stick. Cook 2 minutes. Add venison and red wine and cook 2 minutes. Add Marsala and cook 1 minute. Add broth and bring to a boil. Reduce heat to low. Simmer about 45 to 55 minutes until venison is very tender. Transfer venison to a bowl. Transfer the pan vegetables to a food processor and puree. Return the puree to the pan and simmer 5 minutes on low heat. Add venison and simmer about 15 minutes until the sauce is thickened. Add the ragu to the pasta and toss to coat. Serve immediately. Serves 4. Related Recipes •   Quick and Easy Roasted Venison Loin •   Herb Roasted Venison •   Venison Scallopine •   Venison with Rosemary-Bourbon Glaze •   Venison Swiss Steak •   Easy Baked Venison Scallopine •   Winter Venison Barley Stew •   Skillet Venison with Stroganoff Sauce •   Venison Salisbury Steak •   Crock pot Venison Roast with Mushrooms and Onions •   Venison Chili •   Venison Cabbage Rolls •   Chicken Fried Venison Steaks •   Moist Oven Venison Roast •   Venison Jerky •   Southwest Style Venison Chili •   Chicken Fried Venison Steak •   Venison Roast in a Bag •   Venison Filet with Creamy Bourbon Wine Sauce •   Squash and Corn Casseroles View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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