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Venison Ragout

Ingredients for 4

  • 4 tbsp olive oil
  • 2 medium onions ( small cubes)
  • 200 g carrots (sliced)
  • 200 g parsley roots (sliced)
  • 650 g venison shoulder (3 cm cubes)
  • 150ml red wine
  • 600 ml beef broth
  • 2 bay leaves
  • 3 juniper berries (crushed)
  • 1 tbsp butter
  • bunch of parsley (chopped)

Method

  1. Use a medium pot and fry onions with olive oil until glazed.
  2. Add carrots & parsley roots and fry for 3 minutes.
  3. Add venison shoulder and fry for another 2 minutes by constantly stirring.
  4. Deglaze with red wine, add stock, bay leaves and juniper berries and place a lid on the pot.
  5. Simmer for 45-60 minutes.

Ingredients for dumplings:

  • 250 g dried white bread cubes (0,5 cm)
  • 50g butter
  • 1 onion (chopped into cubes)
  • 3 tbsp parsley leaves (chopped)
  • 3 organic eggs (beaten with a folk)
  • 250 ml milk
  • 3 tbsp flour
  • salt to taste
  • cotton cloth (around 30 cm in length)

Method

  1. Fry onions and butter in a pan until glazed.
  2. Place dried bread cubes in a bowl and add the glazed onions, the egg, milk and parsley and combine everything.
  3. Add the flour and the salt and combine once more.
  4. Use a cotton cloth and place the mixture lengthwise in the middle of it.
  5. Wrap everything together and tie the ends together with cooking thread. The inside should be wrapped very tight.
  6. Place in a pot with boiling water and cook for around 10 minutes.
  7. Remove the cloth and cut into pieces.