Entree: New Caledonia – National Cuisine – Ragoût de Cerf (Slow-braised venison stew with wine, bacon, and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) venison shoulder or stewing meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, about 8 oz (225 g), diced
- 2 carrots, about 8 oz (225 g), peeled and sliced
- 2 celery stalks, about 4 oz (115 g), sliced
- 4 cloves garlic, minced
- 2 tbsp (15 g) all-purpose flour
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or game stock
- 2 tbsp (30 g) tomato paste
- 1 bay leaf
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (6 g) sugar (optional, to balance acidity)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the venison dry and season with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, brown the venison in batches in 1 tbsp (15 ml) olive oil until well browned on all sides; remove and set aside.
2. In the same pot add the diced bacon and cook until the fat renders and the pieces are crisp; remove most of the fat, leaving about 1 tbsp (15 ml) in the pot.
3. Add the remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter. Sauté the onion, carrots, and celery until softened, about 6–8 minutes. Stir in the garlic and cook 1 minute more.
4. Sprinkle the flour over the vegetables, stir to coat and cook 1–2 minutes to eliminate the raw flour taste.
5. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by about half, then stir in the tomato paste.
6. Return the browned venison and any accumulated juices to the pot. Add the beef or game stock, bay leaf, and thyme. Bring to a gentle simmer, cover, and braise gently on low heat for 1.5–2 hours, or until the venison is tender.
7. Uncover for the last 20–30 minutes to reduce the sauce to your desired thickness. Adjust seasoning with salt, pepper, and sugar if needed.
8. Finish by stirring in 1 tbsp (15 g) butter for sheen and richness if desired. Sprinkle with chopped parsley and serve hot with mashed potatoes, polenta, or crusty bread.