Venison Ragout

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.

• Prep time: 40 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 515
• Protein: 49 g
• Carbs: 22 g
• Fat: 15 g

Ingredients

• 800 g Deer meat ( cut into 3cm cubes )
• 50 g Salted butter
• 2 piece Onion ( finely chopped )
• 2 piece Carrot ( finely diced )
• 100 g Celeriac ( finely diced )
• 30 g Wheat flour
• 500 ml Red wine
• 1 piece Bouquet garni
• 2 piece Clove
• 5 piece Black peppercorns ( crushed )
• 2 tbsp Currant jelly (extra or classic)
• 1 pinch Gray sea salt
• 5 piece Juniper berries ( slightly crushed )

Instructions

1. Searing the meat

   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. Sweating the vegetables and dusting with flour

   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. Deglazing and simmering

   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. Final thickening

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. It tastes even better when gently reheated the next day.