Venison Ragout with Parsley Biscuits

Transform your dinner table with this hearty and flavorful Venison Ragout with Parsley Biscuits—a rustic dish that combines tender, slow-simmered venison in a rich, wine-infused sauce with buttery biscuits flecked with fresh parsley. This recipe brings depth and comfort with an aromatic blend of garlic, thyme, and perfectly roasted vegetables, creating a stew that celebrates the natural, earthy flavors of venison. The parsley biscuits, baked to golden perfection, make the perfect accompaniment, soaking up every drop of the luscious ragout. Whether you're hosting a cozy dinner or looking to elevate your comfort food game, this dish is sure to impress. With simple preparation steps and a rewarding cooking process, this one-pot classic is a true testament to slow-cooked satisfaction. Perfect for family gatherings or special occasions, this venison ragout recipe is your go-to for a crowd-pleasing, gourmet meal.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 1.5 pounds venison stew meat
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large, diced yellow onion
• 3 medium, peeled and sliced carrots
• 2 sliced celery stalks
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 cups beef stock
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2.5 cups flour
• 1 tablespoon baking powder
• 0.5 teaspoon kosher salt
• 0.5 cup, cubed chilled unsalted butter
• 1 cup milk
• 0.25 cup, finely chopped fresh parsley

Directions

Step 1

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Pat the venison stew meat dry with paper towels, season with salt and pepper, and brown the meat in batches. Remove and set aside on a plate.

Step 2

Reduce heat to medium and add 2 tablespoons of unsalted butter to the pot. Add the diced onion, sliced carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another 2 minutes, stirring to combine.

Step 4

Deglaze the pot by pouring in the red wine, scraping up any browned bits on the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.

Step 5

Return the browned venison to the pot, then add the beef stock, bay leaf, thyme sprigs, salt, and black pepper. Stir to combine and bring to a simmer. Cover and reduce heat to low. Let the ragout simmer for 1.5–2 hours, stirring occasionally, until the venison is tender.

Step 6

While the ragout is simmering, preheat the oven to 400°F (200°C) and prepare the parsley biscuits. In a large mixing bowl, whisk together the flour, baking powder, and kosher salt.

Step 7

Add the cubed chilled butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Step 8

Stir in the chopped parsley. Gradually add the milk, stirring gently with a fork, until the dough comes together (do not overmix).

Step 9

Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Use a biscuit cutter or a glass to cut out biscuits, gathering and re-rolling the dough as needed.

Step 10

Place the biscuits on a parchment-lined baking sheet and bake for 12–15 minutes, or until golden brown on top.

Step 11

Discard the bay leaf and thyme sprigs from the ragout before serving. Ladle the venison ragout into bowls and top with warm parsley biscuits. Serve immediately and enjoy!

Nutrition Facts

Serving size	(3259.5g)

Amount per serving	% Daily Value*
Calories	4137.1

Total Fat 181.5g	0%
Saturated Fat 91.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1104.3mg	0%
Sodium 7743.5mg	0%
Total Carbohydrate 313.0g	0%
Dietary Fiber 26.8g	0%
Total Sugars 42.6g
Protein 263.7g	0%

Vitamin D 182.4IU	0%
Calcium 831.1mg	0%
Iron 44.1mg	0%
Potassium 6197.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 26.8%

Carbs: 31.8%