Monday, December 3, 2012

VENISON RAGU

1.

2.

2 VENISON SHANKS (THESE ARE FORE SHANKS)
CAN OF CRUSHED TOMATOES
8 OZ SMOKED BACON
1 SHALLOT
2 CLOVE GARLIC
ROSEMARY/THYME
CELERY
CARROT
ONION
8 OZ RED WINE
BOUILLON OR STOCK BASE
OR HOME MADE STOCK
(NOT SHOWN: ANCHOVY PASTE/TOMATO PASTE)

BROWN SHANKS
RENDER BACON
SAUTE/SWEAT VEG
ADD COUPLE ANCHOVY/ 2 TBS TOMATO PASTE
DEGLAZE WITH WINE
ADD TOMATO
CHUCK INTO SLOW COOKER
COVER WITH STOCK
ADD HERBS
SEASON
COOK 10 HOURS

4.

AFTER 10 HOURS OF COOKING, TAKE ALL THE MEAT OFF THE BONE AND ADD TO SAUCE IN POT (YOU CAN ADD MORE STOCK TO THIN OUT THE SAUCE IF NEED BE) EAT.

RAGU WITH OLIVE OIL FRIED FARM EGG
 RAGU WITH ORECCHIETTE 

6 comments:

Main Line Sportsman said...

made wild boar rago this weekend...posted on my blog about an earlier batch s well. Your's looks delicious!

Anonymous said...

slow cooker? wonder how this would turn out in enameled cast iron...

Amatourist said...

beautiful shots, Matt. I need to harvest some venison soon. see any big Bucks up there?

Rohan said...

what a winner!

Matthew Hranek said...

I'M SURE A CAST IRON WOULD WORK JUST FINE I LIKE THE PLUG AND GO OF THE CROCK POT.

SOME BIG BUCKS WERE TAKEN (NONE BY ME) I LIKE THE YOUNG TENDER ONES. I'M NOT REALLY A TROPHY HUNTER . THAT BEING SAID I WOULD NOT PASS UP SHOOTING A BIG ONE IF HE PASSED ME.

Isaac said...

Wish I'd seen this a few weeks ago before I ground the foreshanks into sausage. I've just never had a great recipe. Ill give this one a go. Thanks!