Venison Ragout with Chestnuts and Celery Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g deer meat (back), diced
- 1 glass red wine
- 750 ml vegetable stock
- 2 carrot (s)
- 500 g celeriac, diced
- 1 potato (s), diced
- 2 shallot (s)
- 200 g chestnuts
- 2 tablespoon bacon, diced
- 1 tablespoon rosemary, chopped
- 1 bay leaf
- 1 clove garlic
- 1 teaspoon fennel seeds, ground
- salt and pepper
- butter
- olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees and bring a roasting pan with a good dash of olive oil on the stove to medium heat. Slowly stir in the bacon, carrots, 1/4 of the celery and a shallot. After about 10 minutes add the meat, rosemary and chestnuts. Salt and pepper well. When the meat has turned color, add the wine and then the broth until everything is well covered with liquid. Place the lid on the roasting pan and in the oven for around 1 1/2 hours.
- There is now enough time for the celery puree:
- To do this, sear a shallot, the chopped garlic, the potato and the celery in a pan with olive oil over low heat. Add the fennel powder and, after about 10 minutes, pour in water until everything is well covered and simmer until the celery is soft. Pour off half of the liquid and then mix everything well with the hand blender. Add a few flakes of butter and a dash of olive oil. Season with salt and a little pepper.
- (It is tasty, but also with more calories, to cook the celery in a mixture of milk and cream instead of in water.)
- When the meat in the roasting pan is almost crumbling, pour a large ladle of the ragout into a deep plate. Add a dollop of puree.
- I advise you to make double the amount of ragout because you can freeze it well and get something tasty on the table again very quickly on cold winter days.
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