Venison ragout
DIFFICULTY
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
4
- 3 Onions
- 150 g Carrots
- 150 g Celeriac
- 1 (à 1.2 kg) Boneless leg of venison
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 300 ml Red wine
- 400 ml Game fund
- 5 Juniper berries
- 1 TEASPOON Peppercorns
- 1 Bay leaf
- 1 untreated orange (peel thinly peeled)
- 1 Branch rosemary
- 1 Stalk Thyme
- 2 TABLESPOONS Cranberries (glass)
- 7-10 Tbsp dark sauce thickener
Directions
- 1
Clean the vegetables and cut into large pieces. Cut meat into 3-4 cm cubes. Dab meat dry and salt it. Heat the oil in a large pot and fry the meat in it in portions, remove.
- 2
Fry the vegetables vigorously in the frying fat.
- 3
Add tomato paste, red wine and game stock and add the meat again. Stir in juniper berries, peppercorns and bay leaf. Bring to the boil, cover and braise for 1:15 hours over medium heat.
- 4
Add the orange zest, rosemary and thyme and braise for another 15 minutes.
- 5
Remove the meat from the sauce with a kitchen fork. Pour the sauce through a sieve into another pot, add the cranberries. Bind the sauce only slightly with sauce thickener according to the instructions on the packet and put the meat back into the sauce.
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