Venison Ragout Made from Heart, Liver and Kidneys

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 heart (s) the deer
  • 2 kidney (s) from deer
  • 1 roe deer liver (s)
  • 1 large onion (s)
  • 1 cup buttermilk
  • 1 glass port wine
  • 3 tablespoon heavy cream
  • 50 g butter
  • Salt and pepper, black
  • 1 boletus, fresh, if available
Venison Ragout Made from Heart, Liver and Kidneys
Venison Ragout Made from Heart, Liver and Kidneys

Instructions

  1. Soak the fresh offal in buttermilk for 12 hours. Finely chop the onion, add a fresh, sliced boletus, if available, sweat in a little butter until translucent, remove from the pan and store on a plate.
  2. Add a little more butter to the pan, remove the giblets from the buttermilk and dry them off. Cut into pieces and gently fry in the pan for 3 minutes. Then add the onion and mushroom pieces, as well as the port wine, all at a low temperature.
  3. Pour a little more water if necessary. Add 2 - 3 tablespoons of cream, season with salt and pepper. The side dishes were traditionally mashed potatoes, cranberries and lamb`s lettuce from the garden.

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