Venison Ragout with Mediterranean Touch
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g deer
- 5 tablespoon olive oil
- 2 tablespoon tomato paste
- 200 ml red wine, stronger
- 100 g celery
- 100 g carrot (s)
- 100 g leeks
- 1 clove garlic
- 5 tomato (s)
- 15 small shallot (s)
- 1 lemon (s), untreated
- 2 sprigs thyme
- 8 leaves sage
- 400 ml game stock
Print Recipe
Pin Recipe Instructions
- Cut the venison (less noble parts, such as shoulder or straps) into cubes. Sear portions in the olive oil. Put all the meat back into the roaster and mix with the tomato paste. Let it sweat for a short time, then pour in the red wine, turn down the heat and let the meat simmer in a closed saucepan for 25 minutes.
- Cut the celery, carrots and leek (only the white one) into small cubes. Peel the garlic and also finely dice it. Scald the romaine tomatoes, peel and core and roughly dice, alternatively put a large can of pelati in a colander, rinse and also roughly cut. Pull the zest from half an unsprayed lemon. Peel 15 small shallots (or pearl onions) (leave whole).
- After 25 - 30 minutes, add the diced vegetables, tomatoes, shallots, lemon zest and spices to the ragout, sweat while stirring and simmer for another 30 minutes in an open pot, gradually pouring in approx. 400 ml of game stock .
- Serve with gnocci or malfatti.
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