Simple Dinners: Venison ragout

Ragout recipes usually come with long cooking times as the process involves simmering the meat over a low heat for hours until it becomes so tender that it falls apart. The beauty of our sous vide Pulled Venison Shoulder is that this slow cooking process has already been completed for you by our chefs, meaning you can enjoy this much-loved French style stew without the wait. We recommend serving over creamy mash.

1 hour

2-3

Easy

• 1 pack Field & Flower Sous Vide Pulled Venison Shoulder (350g)
• Dry Cured Smoked Streaky Bacon Lardons (200g)
• 1 onion, finely chopped
• 2 celery stalks, diced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

1. In a large pot, cook the bacon lardons over medium heat until they are crisp and golden. Remove them from the pot and set aside. In the same pot, using the rendered bacon fat, sauté the finely chopped onion and diced celery until they turn soft and translucent.

2. Gently introduce the sous vide Pulled Venison Shoulder to the pot. Allow it to mingle with the sautéed aromatics for a few minutes.

3.Pour in the red wine, using it to deglaze the pot by scraping up any flavourful bits stuck to the bottom.

4. Lower the heat to a gentle simmer and let the ragout bubble away for about half an hour, allowing the flavours to meld and the venison to become even more tender.

5. Season the Venison Ragout with salt and black pepper to taste. Just before serving, sprinkle freshly chopped parsley over the dish then ladle into bowls and enjoy.

Part of our Simple Dinners Pulled Venison Shoulder recipe series. See our other recipes here:

Venison tacos
Venison rendang curry