Summary

Ingredients

• 800 g venison, cut into small pieces
• 8 shallot (s)
• 100 g butter
• 500 g mushrooms or other mushrooms
• 150 g wild berries
• 20 g dark chocolate
• 1 tablespoon tomato paste
• 125 ml red wine
• Juniper berry
• leaves Bay
• 250 ml broth
• 1 tablespoon tomato paste
• powdered sugar
• pepper
• 5 tablespoon roots, diced
• 5 clove (s)
• 30 g bacon
• 2 tablespoon cranberries, from the glass

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Instructions

1. Melt 100 g butter in a saucepan, add a little powdered sugar. Sear the meat vigorously on all sides, remove and set aside. Briefly turn the shallots and root vegetables in the saucepan, add the tomato paste and roast. Extinguish slowly with red wine. Always add a little red wine to the saucepan, stir until the red wine has evaporated, then extinguish again with red wine until a good color is obtained. Add the meat again and brown it, then add a little red wine again. Add enough stock to just cover the meat. Add the herbs, bacon, the spices and the chocolate. Let simmer for 40 minutes (half an hour is enough for very fine venison).
2. Briefly toast the mushrooms in butter in a pan. Add the berries (preferably a mixture of blueberries and lingonberries) to the ragout. Thicken with flour butter. Add the mushrooms just before serving, only then season with salt.
3. This goes well with spaetzle or boiled potato dumplings.