Rhenish-style Venison Ragout

Summary

Ingredients

• 800 g venison, from the le
• 2 onion (s), finely diced
• 2 tablespoon clarified butter
• 2 tablespoon rapeseed oil
• 2 gingerbread, (Aachener Kräuterprinten), finely ground
• 100 ml port wine
• 400 ml red wine, drier
• 400 ml game stock
• 6 juniper berries, crushed
• 4 grains allspice, coarsely crushed
• 3 carnation (s)
• 1 bay leaf
• 0.5 ½ vanilla pod (s)
• 1 teaspoon thyme
• a bit salt
• some black pepper, freshly ground
• cream, freshness

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Instructions

1. Parry the venison and cut into strips, peel the onions and cut into fine cubes. Scrape out the vanilla pod, press down the juniper berries, coarsely crush the allspice, put the bay leaf, cloves, allspice and juniper berries in a tea strainer.
2. Heat 1 tablespoon of oil and 1 tablespoon of lard in a roasting pan, fry the meat in 2 portions, remove, heat the remaining oil / lard and lightly fry the onion. Add the meat again, add the vanilla pulp and vanilla pod and briefly fry together, add a little salt and pepper, deglaze with port wine and allow to evaporate, add tea strainer with spices and pour red wine, simmer a little and add the game stock and the ground Printen. Let it stew for about 30 minutes, add the thyme, add some stock if necessary and stew for another 15-20 minutes. Remove the vanilla pod and spice strainer and refine with a little cream if you like. The sauce does not need to be thickened.
3. Bread dumplings, potato dumplings, potato fritters or spaetzle / nut spaetzle are ideal side dishes. As a vegetable side dish, red cabbage, braised savoy cabbage, Brussels sprouts or black salsify.