VENISON RAGOUT WITH ONIONS

      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
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