For 4 people
Step 1 of 8Venison Ragout
50 g salted butter40 g unsalted butter
In a cast iron pot, heat 50 g salted butter until it turns nut-brown. Sear the venison cubes in small batches to get a nice brown crust on all sides. Remove and set aside.
Step 1 of 8Venison Ragout
In a cast iron pot, heat 50 g salted butter until it turns nut-brown. Sear the venison cubes in small batches to get a nice brown crust on all sides. Remove and set aside.