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Category : The Four Legged       Region : Northwest       Rating : 1
Venison "Ragout"

Contributor : Added by Administrator

Tribal Affiliation : ~ Nez Perce -folks are Roge & Trish ~

Orgin of Recipe : Offered by Trixi Twelvetoes ... who learned this from My Great Grandpapa

Type of Dish : Contemporary & Traditional

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Ingredients

  • 1 lb. Sliced mushrooms. 1 "clean" cotton
  • 4 lb. Fresh cubed venison - neck, frontleg, or any other tough area of meat.1/2 cup flour-salt & pepper to taste.1 cup venison/beef stock.
  • Tin foil

Directions

Shake venison, mushrooms, in flour mixed with sat & pepper. Lay this mixture on the clean rag. Roll edges of rag to form a ball shape.
Set your ball on the tin foil and again form a ball. Before sealing tin foil pour in the stock until full. Seal the foil and repeat foil wrap one more time.
Dig a small pit and build a nice hot oak fire-when you have plenty of hot coals set the foil ball in the pit and cover/surround with coal .
Then cover with loose earth and go hunting, fishing or gathering for two hours. When you return from your adventures you will be very hungry..
"DON'T FORGET TO PULL THE "RAGOUT" BEFORE SERVING!!!

Note: Venison heart or other wild game meat may be used.. small whole onions work well also ... Also can use other veggies. Be sure to use enough foil to seal real good...



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