Venison Ragout with Parsley Biscuits

Description

Welcome to a culinary adventure with this delightful Venison Ragout with Parsley Biscuits recipe, inspired by the Tabasco cookbook! Though not overly spicy, the flavors are robust and comforting, especially when you top the ragout with freshly baked parsley biscuits. Feel free to substitute beef for the venison if you prefer. This hearty stew is perfect for a cozy weeknight dinner, and the best part? You’ll need just one large frying pan and a casserole dish to bring this masterpiece to life!

• Cook Time: 1 hour 5 minutes
• Prep Time: 15 minutes
• Total Time: 1 hour 20 minutes
• Serving: 6

Ingredients

For the Venison Ragout:

• 4 slices bacon
• 1 parsnip, diced
• 3 tablespoons margarine
• 1 cup mushrooms, sliced
• 1 clove garlic, minced
• 6 tablespoons red wine
• 2 tablespoons cornstarch
• 1 cup water
• 1 tablespoon parsley, chopped
• 1 tablespoon tomato paste
• Salt, to taste
• Tabasco sauce, to taste
• 1 teaspoon thyme

For the Parsley Biscuits:

• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup margarine, chilled
• 1/4 cup butter, chilled
• 1/2 cup buttermilk
• 1 tablespoon parsley, chopped
• 1/2 teaspoon baking soda

Instructions

For the Venison Ragout:

1. Start by frying the bacon in a large frying pan over medium heat until crisp. Once done, remove the bacon from the pan and transfer it to a 2-quart casserole dish, ensuring to leave the bacon fat in the pan.

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2. Increase the heat to medium-high and add the venison chunks to the bacon fat in the pan. Cook until well browned on all sides, then transfer them to the casserole dish, again leaving the drippings in the pan.

3. Reduce the heat to medium and add the diced parsnip, carrots, and onions to the pan. Sauté for about 5 minutes until slightly softened.

4. Add the margarine, sliced mushrooms, and minced garlic to the pan. Cook until the vegetables are tender-crisp, approximately 5 minutes.

5. In a separate bowl, mix the cornstarch with the red wine until dissolved. Then, add the wine mixture, along with the cooked bacon and venison, parsley, tomato paste, salt, Tabasco sauce, and thyme to the vegetables in the frying pan.

6. Bring the mixture to a boil over high heat, then transfer everything to the casserole dish.

7. Cover the casserole dish with foil and bake in a preheated 350°F oven for 30 minutes.

For the Parsley Biscuits:

1. While the venison ragout is baking, prepare the parsley biscuits. In a mixing bowl, combine the flour, baking powder, and salt.

2. Using a pastry blender, cut the chilled margarine and butter into the flour mixture until it resembles coarse crumbs.

3. Stir in the buttermilk and chopped parsley until the dough is moistened.

4. After the venison has baked for 30 minutes, remove the casserole from the oven and increase the oven temperature to 450°F.

5. Drop 1/3 cup-sized scoops of the biscuit dough onto the surface of the hot venison ragout mixture in the casserole dish, ensuring some separation between each dough drop.

6. Bake the uncovered casserole for an additional 12-15 minutes, or until the biscuits are golden brown and cooked through.

7. Serve the Venison Ragout with Parsley Biscuits hot and enjoy the hearty flavors and comforting aroma! This dish is sure to become a favorite for wild game enthusiasts and comfort food lovers alike. 🍽️🦌🥓