Venison Ragout - cooking recipe

Ingredients

2 lb. venison leg meat
3/4 c. sliced carrots
3/4 c. chopped celery
4 chopped green onions
1/2 tsp. marjoram
1/8 tsp. ground pepper
1 bay leaf, crushed
2 1/2 c. water
1 tsp. olive oil
1 tsp. salt
flour
3 tsp. butter
1 c. beef bouillon

Preparation

Place carrots, celery, onions, marjoram, pepper, bay leaf, water, olive oil and salt in a bowl.
Cut meat into 3-inch strips 1-inch thick.
Add to vegetable and spice mixture.
Add more water if meat is not covered.
Refrigerate, covered, for 5 hours. Remove meat; drain vegetables and reserve marinade.
Roll meat in flour and brown in skillet.
Brown vegetables in casserole dish. Boil marinade and bouillon for 1 minute.
Add bouillon, marinade and meat to casserole dish; cover and bake for 2 hours at 325\u00b0. Add water if it boils dry.