Venison Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leg (s) deer
- 1 tablespoon tomato paste
- 600 g roots (celery, carrot, onion) in rouhly equal parts
- 0.5 liter ½ red wine, possibly more
- 0.75 liters ¾ game stock, possibly more
- 2 bay leaves
- 12 juniper berries
- 200 g inerbread (Printen)
- 12 prunes
- 1 tablespoon sour cream
- salt and pepper
- Coriander, ground
- Clarified butter
- 50 g dark chocolate
- water
Print Recipe
Pin Recipe Instructions
- Carefully remove fat, tendons and silver skin from the meat and cut into approx. 2 cm cubes. Then fry in hot clarified butter. Clean the root vegetables and also cut into cubes and add to the seared meat.
- Add the tomato paste to the saucepan and roast. Then deglaze with the red wine. Salt and pepper, pour in the stock and add the bay leaves and the squashed juniper berries. Let the lid simmer for approx. 45 minutes.
- If the liquid has boiled down too much, add a little hot water, red wine or stock. Then remove the lid and add the prunes to the stock. Let it boil briefly and reduce over a low flame. Add the chocolate and let it melt.
- Add the diced Printen with some ground coriander and continue to simmer on a low flame until it becomes a creamy sauce. Now stir in a tablespoon of sour cream and season to taste. Serviette dumplings or spaetzle as well as a light Brussels sprouts are suitable as a side dish.
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