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🍽️ Savory Venison Ragout in Bread

685 kcal · 80 min · 4 servings

Ingredients

• 700 g venison (from the leg)
• 3 carrots
• 0.25 celeriac
• 1 small leek stalk
• 1 parsley root
• 10 white peppercorns
• 5 juniper berries
• 2 tbsp juniper schnapps
• 400 ml red wine
• vegetable oil
• 1 tbsp flour
• 250 ml game stock
• salt
• pepper (from the mill)
• 1 tsp ginger powder
• 0.5 tsp allspice
• 250 g mushrooms
• butter
• 1 large onion
• 2 tbsp freshly chopped herbs (e.g. parsley, chives, thyme...)
• 4 small loaves of bread (e.g. large rye rolls)

Instructions

1. 1. Cut the meat into cubes of about 3 cm.
2. 2. Clean the vegetables and cut them into cubes as well.
3. 3. Place the meat and vegetables in a large bowl.
4. 4. Add white peppercorns, crushed juniper berries, juniper schnapps, and red wine.
5. 5. Cover the bowl and let the mixture marinate in the refrigerator for 24 hours.
6. 6. Pour the marinade through a sieve and catch the liquid.
7. 7. Remove the meat from the marinade using a fork.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Heat 3 tablespoons of oil in a large pot.
10. 10. Brown the meat evenly in batches.
11. 11. Add the drained vegetables to the meat and brown them together.
12. 12. Dust the mixture with flour.
13. 13. Let the flour sweat for a few minutes while stirring.
14. 14. Pour in 250 ml of the collected marinade liquid.
15. 15. Add the game stock.
16. 16. Let the ragout simmer over medium heat.
17. 17. Cook the ragout for 40 to 50 minutes.
18. 18. Pour the pot contents through a sieve to catch the sauce.
19. 19. Remove the meat from the sauce and keep it warm.
20. 20. Strain the sauce through a fine sieve.
21. 21. Reheat the sauce.
22. 22. Add the warm meat back into the sauce.
23. 23. Season with salt, pepper, ginger, and allspice.
24. 24. Clean the mushrooms and slice them thinly.
25. 25. Peel the onions and dice them finely.
26. 26. Heat butter in a frying pan.
27. 27. Fry the onions and mushrooms in the butter.
28. 28. Season the fried vegetables with salt, pepper, and herbs.
29. 29. Hollow out the bread loaves.
30. 30. Fill the ragout into the bread loaves.
31. 31. Place the fried mushrooms on top of the ragout.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 45 g