Venison Ragout
By: Anonymous
Published: Sunday, February 14, 2010 - 8:17am

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

1 NOTE: use 6 to 6.5 ounces quick cooking long grain and wild rice mix. 2 Beef broth can be substituted for red wine. 3 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. 4 Heat oil in 12-inch skilled over medium heat. Cook venison in oil about 3 5 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. 6 Prepare rice mix as directed on package, omitting butter; keep warm. Mix 7 Remaining 1/4 cup broth and 1 tablespoon four; stir into venison mixture. 8 Cook 3 to 4 minutes, stirring constantly, until thickened and bubbly. 9 Serve over rice.