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    You are in: Home / Recipes / Venison Ragu Recipe
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    Venison Ragu

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Venison Steaks.com's Note:

    A great dish for those cold winter months.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Venison Ragu.
    2. 2
      In deep fry pan or dutch oven: Brown venison in olive oil. Do not crowd pan; do in batches if necessary. Remove to plate, with any juices. Do not wash pan. Add coating of olive oil to pan on medium heat. Add carrot, onion, leeks, fennel, fennel seed, and garlic. Saute until vegetables are nearly soft. Add wine and reduce slightly.
    3. 3
      Return meat and juices to pan. Add stock, pepper to taste, and rosemary. Reduce heat to simmer. Simmer, covered partially, for 45 minutes. Adjust seasonings. Before serving, add parsley and parmesan.
    4. 4
      Serve with noodles, polenta, or gnocchi.

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    Ratings & Reviews:

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    Nutritional Facts for Venison Ragu

    Serving Size: 1 (296 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.3
     
    Calories from Fat 58
    16%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.4 g
    7%
    Cholesterol 40.8 mg
    13%
    Sodium 90.5 mg
    3%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.4 g
    17%
    Protein 51.1 g
    102%

    The following items or measurements are not included:

    fresh rosemary

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