Recipe - Ragout Of Pork

1 8lb. pork loin; cut into 2
cubes; bones sawed.
1 lg Onion; chopped
1 Clove garlic; minced
1 Carrots; scraped and chopped
2 Celery ribs; chopped
One half teaspoon Rosemary
One half teaspoon Thyme
1 Bay leaf
8 cup Dry red wine
One half cup Corn oil
One half cup Flour
1 pound Mushrooms; cut or sliced up
2 tablespoon Butter

Rub meat and bones with salt and pepper. Add onion, garlic, carrots,
celery, thyme, rosemary, bay leaf, and wine to cover. Let stand overnight.
Remove meat and bones and pat dry. Drain vegetables and retain, along with
marinade. Heat oil in large dutch oven and brown meat and bones. Add
vegetables and bake uncovered at 400 degrees F for 10 minutes. Sprinkle
with flour, stir to distribute and bake 20 minutes longer. Pour off fat,
add marinade and bring to boil on top of stove. Partially cover and bake 1
hour or more until tender. Remove meat. Strain sauce and then boil for 10
minutes to reduce. Skim fat. Saute mushrooms in butter. Combine with pork
and sauce.

TIME DOES NOT INCLUDE

OVERNIGHT MARINADE

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.