Venison Ragout Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Chicken bouillon/1 chicken bouillon cube dissolved in 1 cup water1 Cup (16 tbs)
 Worcestershire1 Tablespoon
 Currant jelly1 Tablespoon
 Cooked venison cubes2 Cup (32 tbs) (1 Inch)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 170 Calories from Fat 75

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 67.8 mg

Sodium 158.1 mg6.6%

Total Carbohydrates 5 g1.8%

Dietary Fiber 0.11 g0.42%

Sugars 1.8 g

Protein 17 g34.1%

Vitamin A 1.9% Vitamin C 0.51%

Calcium 1.3% Iron 13%

*Based on a 2000 Calorie diet


Brown butter in skillet.
Add flour and continue to cook until flour browns.
Add bouillon, stirring constantly until thickened.
Add Worcestershire and jelly and cook over low heat, stirring constantly, until jelly is melted.
Add meat and seasonings and heat until meat is heated through.
Makes 4 servings.