Summary

Ingredients

• 750 g deer shoulder (alternatively neck or chest)
• 1 medium onion (s)
• 4 tablespoon clarified butter
• salt and pepper
• 0.5 teaspoon ½ thyme, dried
• liter ⅛ red wine
• liter ⅛ meat broth
• 3 tablespoon tomato paste
• 2 tablespoon jelly (currant)
• 1 teaspoon lemon juice
• Worcester sauce
• 100 g cream

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Instructions

1. Remove the skin and tendons from the meat, then dice. Peel the onion and chop finely.
2. Heat the clarified butter in a roasting pan and fry the meat all over for 10 minutes. Add the onion cubes and fry until golden. Season with salt, pepper and the thyme. Pour in the wine and let the ragout stew for 50 minutes. During this time, gradually pour in the meat broth while stirring.
3. Stir in the tomato paste and currant jelly, season with the lemon juice and Worcester sauce. Turn off the heat. Whip the cream until it is half stiff and fold into the dish. Cover and let stand for 5 minutes, but do not boil anymore.
4. That goes well with it: mashed potatoes or butter noodles and lettuce.