Venison ragoûtReviewed by our expert panel
(at time of publication)
- oil spray
- 500g venison medallions or cubes
- 2 tablespoons flour
- 3 cloves garlic, finely chopped or crushed
- 2 onions, finely sliced
- ½ cup green lentils, rinsed, drained
- 1 bouquet garni
- 330ml beer
- 1 tablespoon Worcestershire sauce
- ½ cup fresh parsley, chopped
- 2 cups button mushrooms, sliced
- 2 leeks, sliced
- 2 cups salt-reduced liquid beef stock
1 Heat a frying pan with a little oil spray and brown venison in batches. Add meat to the slow cooker with flour and toss to coat evenly.
2 Wipe pan and add a little oil spray. Cook garlic and onions until soft. Add to slow cooker.
3 Add the remaining ingredients – adding stock last. Stir well. Cook on low for 6-7 hours.
Serve with fresh parsley and crusty bread.
See also our fabulous Venison Casserole
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 7g
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