Venison Ragout
Ingredients
- 800 gDeer meat (cut into 3cm cubes)
- 50 gSalted butter
- 2 pcOnion (finely chopped)
- 2 pcCarrot (finely diced)
- 100 gCeleriac (finely diced)
- 30 gWheat flour
- 500 mlRed wine
- 1 pcBouquet garni
- 2 pcClove
- 5 pcBlack peppercorns (crushed)
- 2 tbspCurrant jelly (extra or classic)
- 1 pinchGray sea salt
- 5 pcJuniper berries (slightly crushed)
Method
Tender chunks of venison that fall apart with a fork, coated in a thick, dark, and glossy sauce. A powerful aroma of reduced wine and forest undergrowth fills the kitchen.
- 1
In a cast iron pot, heat the salted butter until it turns nut-brown. Sear the venison cubes in small batches to get a nice brown crust on all sides. Remove and set aside.
- 2
In the same fat, add the onion, carrot, and celeriac. Sauté for 5 minutes without burning. Sprinkle with wheat flour (singer) and stir to cook the flour for one minute until it browns slightly.
- 3
Return the meat to the pot. Deglaze with red wine, scraping the bottom to release the juices. Add the bouquet garni, cloves, black peppercorns, and juniper berries. Cover and simmer over very low heat. The sauce should barely simmer.
- 4
Remove the aromatics. Stir in the redcurrant jelly to add shine and a touch of acidity. The sauce should coat the back of a spoon smoothly.
Frequently asked questions
How do you get this dish right?
- Never rush the cooking: the venison's collagen must melt slowly to become tender.
- If the sauce is too thin at the end, remove the meat and reduce uncovered.
- Serve with Spätzle or braised red cabbage to stay true to tradition.
How long does this dish keep?
Keeps for 3 days in the refrigerator. It tastes even better when gently reheated the next day.
