Venison Ragout

Title: Venison Ragout

Category: Game and Wild Birds

Cuisine: American

Servings: 8

Ingredients

• 2 pounds venison stew meat, cut in 2-inch chunks and trimmed of fat
• 1 medium onion, coarsely chopped
• 1.5 cups dry red wine
• 2 teaspoons salt
• 1/4 teaspoon rosemary
• 1/8 teaspoon pepper
• 1/3 cup all-purpose flour
• 1/4 cup salad oil
• 3 celery stalks, cut up
• 1 12-ounce,package egg noodles, cooked

Instructions

DAY BEFORE SERVING:

In shallow dish, place first 6 ingredients. Cover and refrigerate, stirring mixture occasionally.

ABOUT 2.5 HOURS BEFORE SERVING:

Drain meat well, reserving wine mixture. On waxed paper, coat meat with flour. In Dutch oven over medium heat, in hot salad oil, cook meat until browned on all sides, a few chunks at a time, removing chunks to platter as they are browned. When all chunks are browned, return to Dutch oven. Add reserved wine mixture; heat to boiling.

Reduce heat to low; cover Dutch oven and simmer 1.5 to 2 hours until meat is fork-tender, stirring occasionally. About 30 minutes before meat is done, add celery. Cook until meat and celery are tender. Serve over noodles.