Venison Fillet Ragout

Preface

1. we often have a nice saddle of deer on the holidays … the recipe for it is under deer fillet with 2 different sauces …. for the saddle, a stock is cooked from the bones and vegetables … and then it is on the bones then still good venison fillet on it, which I like to use in this way …
2. the dish is very tasty, inexpensive and made fairly quickly, only releasing the bones is “bone work”

preparation

1. Take out the leftover meat between the bones of the boiled back with a small sharp knife (this is a job that is only recommended for hard-working, economical and patient cooks – laugh – but it’s worth it) … but CAUTION: there are many here small bones that should be removed, so I cut the meat very small to feel every tiny hard bones
2. Wash the root vegetables, peel them, then cut them into cubes – peel the onions and cut them into small cubes

preparation

1. Roast the onion in hot rapeseed oil – add the vegetable cubes and roast them as well – pour on the game stock (as a precaution you should prepare enough stock when cooking the bones for the venison so that there is enough left over for the ragout sauce) – cook the vegetables until soft and then with the Puree the blender
2. now season the sauce with salt and pepper, tomato paste, tomato ketchup and mustard, balsamic and worcester sauce, the cranberries and port wine
3. Finally add the finely chopped meat remains and heat everything again – refine the sauce with a little creme fraiche

Side dishes

1. the ragout is served with bread dumplings, a lingonberry pear and some chestnuts