Venison Ragout Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 1 cup chicken bouillon or 1 chicken bouillon cube dissolved in 1 cup water | ||
| Worcestershire | 1 Tablespoon | |
| Currant jelly | 1 Tablespoon | |
| 2 cups 1-inch cubes of cooked venison | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
