John Myers
Deer Ragout with Apple and Puree
The perfect deer ragout with apple and puree recipe with a picture and simple step-by-step instructions.
- 1 kg Deer drumstick boneless
- 1 bunch Soup vegetables
- 3 tbsp Oil
- 300 ml Red wine
- Salt and pepper
- 400 ml Meatsoup
- 1 branch Rosemary fresh
- 1 stalk Fresh thyme
- 1 tbsp Flour
- 1 medium size Apple
- 2 small Red onions
- 1 tbsp Butter
- 250 ml Water
- Sauce binder light
- 1 packet Mashed potatoes from dry product
- 1 tbsp Butter
- Clean the vegetables and cut coarse pieces. Cut the meat into 3-4 cm pieces. Heat the oil in a large saucepan and fry the meat vigorously, remove.
- Fry the vegetables vigorously in the frying fat, dust with flour, pour in red wine and meat stock, and add the meat again.
- Bring to the boil, cover and simmer for about 50 minutes over medium heat. Add the rosemary and thyme and simmer for another 15 minutes.
- Core the apple and cut into wedges. Peel the onions and cut into strips. Put the butter in a pan and fry the apple wedges until light brown, remove. Add onions, fry until brown. Deglaze with water and cook for 5 minutes. Thicken with sauce thickener and season with salt and pepper.
- Prepare the mashed potato powder according to the instructions on the packet and stir in the butter.
- Arrange the deer ragout with the puree and apple and onion sauce on a plate and serve.
Facebook Comments