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VENISON RAGOUT
2-3 tbsp oil
2 lbs venison loin, cut into 1" cubes
Pepper and salt
1 oz shallots, minced
˝ oz garlic, minced
1 - Pound fresh black morels
6 oz dried cranberries
˝ cup merlot
˝ c meat stock
2 tbsp unsalted butter
1 tbsp minced chives
Roll venison in salt and pepper and sear in hot oil. Add the shallots and garlic and continue to cook briefly. Add the morels and cranberries and briefly sauté. Deglaze the pan with merlot, reduce by half and add the stock. Season with salt and pepper, reduce again, swirl in butter and fold in a cleaned bunch of spinach leaves just to wilt. Finish with minced chives. Serves 6 |
