Venison Ragout with Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg deer meat (goulash)
- 150 g shallot (s)
- 500 g carrot (s)
- 250 g mushrooms
- 3 tablespoon oil
- salt and pepper
- 2 bay leaves
- 4 juniper berries
- 2 tablespoon tomato paste
- 2 tablespoon flour
- 0.75 liter ¾ broth (or stock)
- 6 tablespoon balsamic vinegar
- 5 stalks thyme
- 3 tablespoon heavy cream, whipped until half-stiff
Print Recipe
Pin Recipe Instructions
- Peel and halve shallots. Peel the carrots, cut into slices, halve the mushrooms, clean the meat and cut a little smaller if necessary. Fry the meat vigorously in portions in the hot oil. Fry the shallots, mushrooms and carrots.
- Season with salt, pepper, bay leaves and juniper. Stir in tomato paste. Dust the flour over it and sauté briefly. Deglaze with the stock and 2 tablespoons of vinegar, bring to the boil.
- Then cover and simmer for approx. 40 minutes. Add thyme to the meat with 1/8 l water if necessary (depends on how far the sauce has boiled down), simmer for another 30 - 40 minutes. Season to taste with salt, pepper and possibly more vinegar. Refine with the cream.
- Serve with spaetzle.
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