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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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