Weinviertel Venison Ragout
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg deer shoulder, cut into pieces approx. 3 cm in size
- 2 onion (s), diced
- 1 bunch soup greens (carrots, celery, parsley root, yellow turnip), diced
- 5 tablespoon oil or lard
- 250 ml red wine, dry
- 2 bay leaves
- 1 sprig rosemary
- 10 juniper berries
- 10 peppercorns
- 2 tablespoon tomato paste
- salt and pepper
- 400 ml game stock or bouillon
- Cranberries or blackberry jelly
Print Recipe
Pin Recipe Instructions
- Sear the meat in a hot pan with oil or lard. Then take it out of the pan.
- Fry the onions and root vegetables in the roast residue. Stir in the tomato paste, toast briefly and deglaze with red wine. Add the spices and the stock and bring to the boil.
- Put the meat in a saucepan and just cover it with the stock. Cover and cook for approx. 1 hour until soft. When the meat is tender, remove it.
- Mix the sauce with some of the root vegetables with the hand blender and bring to the boil again. Add the remaining root vegetables to the sauce and season with salt and pepper. The sauce can also be seasoned with cranberries or blackberry jelly and cream.
- Arrange on a plate and serve with dumplings and fried pumpkin slices.
- Tip: If you have more time, you can marinate the diced meat overnight with red wine and the spices. Strain the next day and use the wine and spice mixture to brew.
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