Mushroom – Deer Ragout
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g venison oulash
- 250 g mushrooms, mixed (white + brown)
- 250 g shiitake mushroom (s)
- 1 tablespoon safflower oil
- 1 teaspoon clarified butter
- 1 packet soup greens, frozen
- 3 shallot (s)
- 10 peppercorns
- 6 juniper berries
- 4 cloves garlic
- 60 g ham, diced
- 125 ml red wine, dry
- 125 ml game stock
- salt and pepper
- 1 tablespoon tomato paste
- cream (cooking cream 15%)
Print Recipe
Pin Recipe Instructions
- Peel the shallots and garlic and cut into small pieces.
- Heat the oil in a saucepan and fry the shallots, the garlic, the diced ham and the soup greens. Now fry the venison goulash and add the juniper berries and peppercorns. Deglaze with the red wine and fill up with the game stock.
- In the meantime, clean the mushrooms and scrape off the stems. Rub the caps with paper towels. Heat the clarified butter in a pan and quickly fry the mushrooms in it. Season with salt and pepper.
- Now add the fried mushrooms to the venison goulash and let it simmer (stew) on the lowest level with the lid closed. Thicken the sauce with tomato paste and cooking cream.
- We serve potato dumplings and garnish the plate with chive rolls.
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