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23 Jul, 2020

RECIPE: Venison Ragu

0
Serves 4 - 5
DIFFICULTY: advanced
Stew Chunks

Chef Mark Noguchi, a.k.a. “Gooch,” is a respected chef and part of our Maui Nui ʻOhana. Having worked at some of the leading restaurants in Hawaiʻi, including Town and Chef Mavro, Gooch has been a constant reminder that "cooking our heritage" can be as expansive as it is ʻono (delicious). His hearty venison ragu makes a satisfying dinner for the whole family (and makes delicious leftovers, too!). Aloha nui Gooch!

Mark Noguchi

Ingredients
  • 1 lb venison stew chunks
  • 1 onion, diced
  • 2 carrot, diced
  • 4 celery stalk, diced
  • 2 clove garlic, minced
  • 1 cup red wine
  • 1 small can tomato sauce
  • 3 quarts chicken stock
  • 1 bay leaf
  • 1 big sprig of thyme
  • 2 tbsp Italian parsley, chopped
  • 1 tsp thyme, chopped
  • 2 tbsp butter, cold
  • Dash sherry vinegar
DIRECTIONS
Step 1

Heat a heavy pot until it’s ripping hot. Add a little neutral oil to cover the bottom of the pot.

Step 2

Brown the meat, then add the onion.

Step 3

Once the onion is cooked, deglaze with wine.

Step 4

Add everything else and add enough stock to cover, simmer (you’re looking for a lazy bubble.)

Step 5

Stir periodically, adding more stock to keep barely covered.

Step 6

Let cook 3-4 hours. Remove bay and thyme when deer is tender.

Step 7

Let cool slightly, then run through a food mill or paddle in a Kitchen Aid.

Step 8

Return to pot, heat. Season with chopped herbs, butter and sherry vinegar.