Venison Ragout

Photo: flickr user Nikchick

Ingredients

1 pound venison

3 tablespoons flour all-purpose

1 teaspoon paprika

teaspoon salt

teaspoon pepper

1 tablespoon vegetable oil

1 cup onions, frozen thawed

1 teaspoon dried oregano

cup beef broth

cup dry red wine

1 6 ounce long grain and wild rice mix

1 tablespoon flour all-purpose

Preparation

NOTE: use 6 to 6.5 ounces quick cooking long grain and wild rice mix.

Beef broth can be substituted for red wine.

Trim fat from venison roast. Cut venison into 3/4 inch cubes. Mix 3 tablespoons flour, the paprika, salt and pepper. Coat venison with flour mixture.

Heat oil in 12-inch skilled over medium heat. Cook venison in oil about 3

Minutes, stirring occasionally, until brown. Stir in onions, oregano, 1 1/4 cups of the broth and the wine; reduce heat. Cover and simmer 20 to 25 minutes or until venison and onions are tender.

Prepare rice mix as directed on package, omitting butter; keep warm. Mix

Remaining 1/4 cup broth and 1 tablespoon four; stir into venison mixture.

Cook 3 to 4 minutes, stirring constantly, until thickened and bubbly.

Serve over rice.

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Tags:

low

rice

calorie

meats

Yield:

8.0 servings

Added:

Sunday, February 14, 2010 - 8:17am

Creator:

Anonymous

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