Thankful's Ragout Aux Cerfs
By: Moon Murphy
Published: Wednesday, March 10, 2010 - 7:54pm

Ingredients




1 pound ground venison
1 cup cleaned and chopped mushrooms
1/2 stick butter
4 tablespoons flour
2 cups milk
1 small can tomato paste
2 ribs celery, chopped
1 medium onion, chopped
1/2 stick butter
3 teaspoons paprika
2 teaspoons black pepper
2 teaspoons basil
1/2 teaspoon allspice
1 tablespoon worcestershire sauce
1 quart water
cooked rice or noodles, or crusty bread, to serve

Preparation

1 In a small saucepan over low heat, melt ½ stick butter 2 Stir in 4 tb flour to make a roux 3 Cook roux until golden 4 Add 2 c milk, stir to combine 5 When white sauce starts to thicken, add mushrooms 6 Remove from heat and set aside. 7 Set heavy dutch oven on medium-high heat 8 Melt ½ stick butter 9 Add onions, saute till golden brown 10 Add celery, saute 5 minutes 11 Add venison, brown 12 Add tomato, spices and water 13 Simmer 30-45 mins, stir often to prevent sticking 14 Serve over rice or noodles, or with crusty bread