VENISON RAGOUT

 

1 leg of impala of 750 g - 1 kg (1 - 2 lb), deboned and cut into cubes

2 onions, chopped

2 ripe tomatoes, grated

62,5 ml ( cup) [i.e. cup] oil

250 ml (1 cup) beef stock

salt to taste

pepper to taste

250 g ( lb) button mushrooms

1 litre (4 cups) cream

50 ml (4 T) red wine

30 ml (2 T) cranberry sauce, optional

 

Combine the cubed impala, onions, tomatoes, oil and stock. Simmer for 1 hour until soft.

Remove the meat from the stock and place in another saucepan. (Keep stock to make soup). Season. Add the mushrooms, red wine and cream.

Cook slowly until creamy and thickened. Spoon into a serving dish, garnish with chopped parsley and cranberry sauce.

Serve with rice and vegetables in season.

 

Serves 4 - 6

 

country : Botswana

course : meat dish

 

source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine