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    Home / Dinner / Ragoût de Chevreuil

    Ragoût de Chevreuil

    Ragout de Chevreuil recipe: a hunter’s venison stew with root vegetables and a dark roux – wild, rich Quebec comfort for cold winter nights by the fire.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Ragoût de chevreuil, braised venison with root vegetables in a glossy herb gravy

    Ragoût de chevreuil comes from Quebec’s deep woods, where hunting has always been part of putting food on the table. When the hunter came home with a deer, the meat was braised with onions, root vegetables, and the same dark, flour-toasted gravy that anchors so many Quebec stews — a dish built to warm a family after a day in the cold.

    What makes it great is the deep, slightly gamey richness of venison, transformed by long simmering into fork-tender meat in a glossy, herb-scented gravy. It’s a special-occasion meal that tastes of the forest and the hearth — serve it with mashed potatoes or a hunk of crusty bread to soak up every drop.

    Quebec recipes →

    Step by stepInstructions

    1. Pat the venison very dry and toss it with half the flour, salt, and pepper.
    2. Heat the butter or bacon fat in a Dutch oven and brown the venison in batches until deeply colored on all sides; set aside.
    3. Add the onion, garlic, and carrots to the pot and cook until the onion is soft.
    4. Sprinkle in the remaining flour and cook, stirring, for 2 minutes, then whisk in the beef broth and wine, scraping up the browned bits.
    5. Return the venison to the pot with the bay leaf and thyme, bring to a simmer, cover, and cook over low heat for 2 to 2 1/2 hours, until fork-tender.
    6. Taste and adjust the seasoning, remove the bay leaf, and serve hot over mashed potatoes or with crusty bread.

    💡 Chef tips & storage

    Dry the venison well and brown it in batches — crowding the pot steams the meat instead of searing it. Venison is lean, so the butter or bacon fat and a long, slow simmer are essential for tenderness. The wine adds depth if you use it.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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