Latest News from Black Angus
IngredientsFor the ragout:
1.5 kg venison shoulder, cubed
3 large onions, diced
2 garlic cloves, crushed
2 tsp. smoked paprika
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
2 cups game stock
1 cup Creemore Lager
2 bay leaves
Kosher salt, to taste
Fresh cracked pepper, to taste
For the spätzle:
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. ground pepper
1 tbsp. mustard powder
2 large eggs
1/4 cup milk
3 tbsp. unsalted butter
2 handfuls of ramps (wild leeks)
1 tbsp. rehydrated mustard seeds
MethodFor the Ragout:
1.Brown the cubed venison in a large pot. Remove and set aside.
2.In the same pot, sweat the onions until soft and fragrant (about 10 minutes). Add the crushed garlic, and fry for 5 minutes before adding the paprika and herbs.
3.Add the game stock, lager, and browned venison. Stir to combine everything then reduce the heat. Cover the pot and allow to simmer gently for 1 1/2 to 2 hours.
4.When the meat is tender (when you press a piece with a spoon it should break apart), allow the sauce to simmer rapidly and thicken (about 10 minutes).
5.Season with kosher salt and fresh cracked pepper, to your liking.
For the Spätzle:
1.In a large bowl, combine the flour, salt, pepper and mustard powder.
2.In another mixing bowl, whisk the eggs and milk together. Make a well in the centre of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
3.Bring 3-quarts of salted water to a boil in a large pot, and then reduce to a simmer. To form the spätzle, hold a large-holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t over crowd the pot. Cook for 3-4 minutes, or until the spätzle floats to the surface. Stir gently to prevent sticking.
4.Dump the spätzle into a colander and give it a quick rinse with cool water.
5.Melt the butter in a large skillet over medium heat. Add the spätzle , tossing to coat. Cook for 1 to 2 minutes to give the noodles some colour.
6.Place the ramps and hydrated mustard seeds in the pan and allow to wilt. Season with salt and pepper.
7.Serve spätzle with venison ragout on the side, or ontop. Garnish with a crème fraiche, Rold Gold pretzels and chive.
Back in 2014, we were featured in the Let`s Eat and inTop5 of InSauga.com.
What high praise to be considered one of the top 5 Butcher`s in Mississauga, ON.
Thanks so much, Insauga.com for featuring us!
Black Angus is very pleased to be featured in the 2015 Toronto Life Eating and Drinking Guide. The guide is filled with the city’s best restaurants. bars, clubs, and food shops. There are thousands of food shops that operate within the greater Toronto area, and Black Angus is very fortunate to be one of the 200 food shops to be included in this guide.