Photo by Melody

Dave's Garden Cookbook: French Pork Ragout

The 2001 Dave's Garden Cookbook

French Pork Ragout

By woodspirit1

Category: Pork

1 lb. lean pork roast cut into 1-1/2 inch cubes
flour in bowl
1/2 box of pitted prunes
1/2 cup brandy
1/2 tsp thyme
salt & pepper to taste
water to just cover the pork cubes

Dredge the pork cubes in the flour and saute to brown.
Place in a deep pot, add prunes, brandy, thyme, salt and pepper.Add enough water to just cover the pork.
Simmer until the pork is tender and the prunes have completely dissolved. You will want to keep the pork cubes barely covered with the water.
You may add extra beef boullion for a darker gravy if needed.
This recipe should not need thickening, but if it does, use either the flour paste method or corn starch mixed in cool water. Be sure to cook long enough so that you will not have a "raw" flour taste. Serve over rice.

  Extra Notes  
This recipe sounds weird, but it's really tasty. I once added some pineapple at the end of the cooking and it was a nice variation.

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