Venison Ragoût

Name: Venison Ragoût (Ragu iz Oleniny)
Cuisine: Russian
Ingredients: 600 g/1 lb 6 oz venison or elk fillet; 600 g/1 lb 6 oz venison or elk fillet; 2 onions; 500 g/1¼ lb turnips; 5-6 juniper berries; 40 g/1¼ oz/3 tbsp butter; 30 ml/2 tbsp rapeseed (canola) oil; 1 beef stock (bouillon) cube; 1 beef stock (bouillon) cube; 60-75 ml/4-5 tbsp tomato purée (paste); 15 ml/1 tbsp plain white (all-purpose) flour; 2-3 bay leaves; 4-5 black peppercorns; 500 ml/17 fl oz/generous 2 cups water; 300 ml/½ pint/1¼ cups double (heavy) cream; salt and ground black pepper; salt and ground black pepper; mashed or boiled potatoes and Marinated Mushrooms, to serve; mashed or boiled potatoes and Marinated Mushrooms, to serve; mashed or boiled potatoes and Marinated Mushrooms, to serve

Ragu iz Oleniny

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Bear meat was originally used in this recipe, which dates from the times when bear was hunted in Russia, but venison can be substituted. In some Russian restaurants today bear ragoût made with imported meat is served.

Ingredients

600 g/1 lb 6 oz venison or elk fillet
2

Europe
Russia
Stew
Low carb
Low sugar
Very low sodium
Low sodium

Method

Cut the meat into chunky pieces. Chop the onions, dice the turnips and crush the juniper berries. Heat the butter and oil in a flameproof casserole. Add the meat and fry, stirring frequently, for about 10 minutes, until browned on all sides.
Add the onions to the pan and fry for 3-5 minutes. Add the turnips and fry, stirring all the time, for a further 5 minute

Energy 758kcal/3148kJ; Protein 37.6g; Carbohydrate 19.1g, of which sugars 13.7g; Fat 60.7g, of which saturates 32.4g; Cholesterol 199mg; Calcium 139mg; Fibre 4.7g; Sodium 200mg.