Game Ragout According To Grandma`s Style
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g ame meat (deer, deer or hare), cut into 2 cm cubes
- 50 g bacon, mixed, cut into strips
- 1 tablespoon oil
- 125 g shallot (s), sliced
- 4 carrot (s), peeled and sliced
- 0.5 teaspoon ½ salt
- 1 pinch thyme, dried
- Black pepper from the mill
- 1 bay leaf
- 250 ml red wine, tart
- 250 ml water
- 1 small Can (s) chanterelles, drained
- 125 ml sour cream
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Heat the oil and leave out and remove the strips of bacon in it. Fry the meat in the bacon all over until brown. Add shallots and carrots and stir-fry until the shallots are lightly browned. Season with salt, thyme and pepper, add the bay leaf, red wine and water and cook covered for approx. 45 minutes over a low heat. Add the chanterelles and heat for 5 minutes. Whisk the cream with flour, bind the sauce with it and season with salt, pepper and red wine.
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