Summary

Ingredients

• 1 kg deer shoulder
• 200 g celeriac
• 1 carrot (s)
• 2 medium onion (s)
• 2 tablespoons oil
• 1 tablespoon tomato paste
• 200 ml red wine
• 4 cl brandy
• 0.5 liter ½ poultry stock
• 1 bay leaf
• 0.5 teaspoon ½ black pepper
• 5 juniper berries, pressed
• 5 grains allspice
• 0.5 clove ½ garlic
• 1 slice (s) ginger, strips untreated orange peel
• 1 teaspoon powdered sugar
• 5 tablespoon vinegar (red wine vinegar)
• 10 g dark chocolate
• 1 tablespoon jelly (currant jelly)
• 20 g butter

For the set:

• 100 g rapes, seedless
• 4 slices bacon, thin, well mixed (dried meat)
• 1 teaspoon oil
• 2 slices toast (debarked)
• 50 g butter
• 40 g walnuts, halves
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. For the ragout, remove the tendons from the venison and cut into 3 to 4 cm cubes. Peel the celery, carrots and onions and cut into 2 cm cubes.
2. Fry the venison in a saucepan over medium heat in the oil on all sides. Stir in the vegetables with the tomato paste, let them sweat a little, deglaze with red wine and brandy (cognac) and let the liquid reduce syrupy. Top up with enough broth to cover the pieces of meat well. Braise the venison for 1 to 1 ½ hours on a mild heat just below the boiling point until soft. After 1 hour, add the bay leaf, pepper, juniper berries and allspice grains.
3. Take the stewed pieces of meat out of the pot. Pass the sauce through a sieve and reduce it a little depending on the consistency. Add the garlic, ginger and orange peel, let it steep for a few minutes and remove again.
4. Sift the powdered sugar into a pan and let it caramelize over medium heat, deglaze with the vinegar and reduce to half.
5. Melt the chocolate in the sauce with the currant jelly. Salt, pepper and the vinegar reduction to taste. Melt the butter in the sauce. Add the meat again and heat it up in the sauce. Refine with a little cream depending on your taste.
6. For the autumn garnish:
7. Wash the grapes, drain them, peel them if necessary and cut them in half, depending on their size. Cut the bacon slices into 1 to 2 cm wide strips and fry them in the pan in the oil over medium heat. Drain on kitchen paper.
8. Cut the toast into 1 cm cubes. Roast in a pan over a mild heat with 40 g butter until golden brown. Drain on kitchen paper as well. Halve the walnut halves depending on the size.
9. Sweat the grapes in a pan over a mild heat in 10 g butter, add the bacon and walnuts and sprinkle with the croutons on the venison ragout.
10. With fresh spaetzle and lingonberries.