RECIPE: Venison Ragu

Slow Cooked

Serves 4 - 5

DIFFICULTY: advanced

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!

Maui Nui Wild Harvested Venison

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.

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