Upper Palatinate venison ragout
easy
150 mins
150 mins
Ingredients
- 1/4 l Red wine vinegar
- 3-4 Tsp Sugar
- 2 Bay leaves
- 5 Juniper berries
- 1 TABLESPOON Mustard seeds
- 1 TEASPOON black peppercorns
- 1 kg Leg or shoulder of venison (without bone; fresh or frozen)
- 1 collar Soup Greens
- 2 Onions, salt, pepper
- 5 Bread roll (from the previous day)
- 150 ml Milk
- 7 TABLESPOONS butter/margarine
- 1/2 bunch Parsley
- 2 eggs , 2 carrots (Gr. M)
- 6 (60 g) coated tbsp. flour
- 1-2 TEASPOONS sweet mustard
Directions
- 1
Bring 1 l water, vinegar, 2 teaspoons sugar, bay leaf, juniper, mustard and peppercorns to the boil. Leave to cool. Wash the meat, cover with the stock and chill overnight
- 2
Clean or peel, wash and roughly dice the soup vegetables and 1 onion. Bring to the boil with the meat, marinade and a little salt. Cover and simmer for about 1 1/2 hours
- 3
Finely dice the rolls. Heat the milk and pour it over. Leave to stand for approx. 30 minutes.
- 4
Peel 1 onion, dice finely. Sauté in 1 tbsp. hot fat. Wash and chop parsley. Knead both with bread roll, eggs, salt and pepper. Form into 8 dumplings
- 5
Remove the meat, cool it down a little and dice it. Sieve the stock. Peel, wash and finely dice the carrots. Sweat 1 tsp. sugar and flour in 6 tbsp. hot fat until golden brown. Stir in stock. Add meat and carrots. Bring to the boil and simmer for about 15 minutes
- 6
Let the dumplings simmer in boiling salt water for about 20 minutes. Season ragout with mustard, salt, pepper and possibly sugar. Lift out dumplings and let them drain. Served with: sour cream and cranberries
- 7
Drink: strong red wine, e.g. Spätburgunder
Nutrition Facts
870 kcal
76 g
33 g
62 g
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