Venison Ragout | Blue Flame Kitchen

Ingredients

• 2 tbsp canola oil
• 2 lb (1 kg) venison, cubed
• 4 cloves garlic, crushed
• 1/4 cup all-purpose flour
• 1 1/4 cups beef broth
• 1/3 cup tomato paste
• 1 1/4 cups red wine
• 2 tsp basil, crumbled
• 2 tbsp red currant jelly
• 2 red bell peppers, diced
• 2 medium onions, chopped
• 4 stalks celery, julienned
• 16 sun-dried dried tomatoes, julienned, optional
• Salt and freshly ground pepper