Title: Venison ragout with onions
 Categories: Wildgame
      Yield: 1 Servings
 
      2 lb Deer neck and shank
     24    Pearl onions
  1 1/2    Onion, chopped
      1 lb Fresh mushrooms, chopped
      1 tb Tomato sauce
      3 tb Wine, sherry or port
      2 c  Beef stock
      2 c  Wine, dry red
      3 tb Flour
    1/4 ts Salt
      2 tb Butter
 
  Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter
  in a large steel or aluminum pot. Add 1 tsp olive oil to retard
  burning. Brown deer chunks until well-seared, then add sherry or port
  and cook for 10 minutes more. Remove from pot and set aside. To the
  liquid remaining in the pan add pearl or chopped onion and brown
  until golden. Add tomato paste, stirring in well. Add flour and stir
  into mixture. Return deer to pot, adding stock. Add 1/3 the red wine,
  bring to a boil, then simmer for 3 hours or until tender, adding wine
  by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve
  over buttered noodles or rice.
  
  Suggestions: Leave out mushrooms and substitute chopped carrots at
  start.
  
  Recipe date: 12/31/67