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Venison ragu, with sweet pastry crust
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Thread: Venison ragu, with sweet pastry crust

  1. #1

    Venison ragu, with sweet pastry crust

    This is a harty stew like pie, with carrots, potatos, rutabaga, celery, peas, beans and beans.
    First pic is venison browned in caramalized onions and fresh garlic
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    vegies added...
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    Gravy thickned, and added to stew
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    Sweet pastry rolled and added to top
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    Fresh out of the oven
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    Served up! I love a hearty stew!
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    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  2. #2

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    Looks really good! Love Venison, didn't get much this year.

  3. #3
    Senior Member EdipisReks's Avatar
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    looks pretty good!

  4. #4
    yyuuuuuuuuuuuuuumm

  5. #5
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    SpikeC's Avatar
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    My semi-dyslectic brain read this first as "vegetarian ragu" and I thought WAAAAA?????????
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  6. #6
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    SpikeC's Avatar
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    Butt serially, I think that this stretches the definition of "ragu". Not to be dogmatic or pedantic or anything..........
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #7
    Not sure about stretching the definition, but it sure as heck stretched the old belt line! It was really good!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  8. #8
    Senior Member Lucretia's Avatar
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    That looks great! I like the idea of a sweet pastry on top. Did you make the gravy from the pan drippings?

    All you need now is a big glass of red wine...

  9. #9
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    Looks nice and hearty! How cold is it today out there?

  10. #10
    Yes the gravy is from pan drippings, and a nice glass of merlot chased it down!

    Temps here this week are right around freezing, about 25 to 38 F depending on time of day.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

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