John Myers
Fine Venison Ragout with Sweet Pepper Sauce >>
The perfect fine venison ragout with sweet pepper sauce >> recipe with a picture and simple step-by-step instructions.
- 400 g Frozen venison goulash
- 1 bunch Spring onions
- 1 Carrot
- 1 Parsnip
- 1 Red beet
- 1 Onion
- 20 g Clarified butter
- Black pepper from the mill
- Salt
- 100 ml Dry red wine
- 150 ml Port red
- 200 ml Wild fund
- 1 tbsp Tomato paste concentrated three times
- 0,5 tbsp Dark chocolate grated
- 1 tbsp Grated white chocolate
- 2 tbsp Cranberries from the glass
- 2 Bay leaf
- 4 Allspice grains
- 4 Juniper berries
- Dark sauce thickener
- Thaw deer goulash and remove sinews and skin. Clean the root vegetables. Dice the parsnip and beetroot, cut the carrot into oblique slices, cut the spring onions into pieces about 3 cm, roughly chop the onion. Heat clarified butter in a pan and sear the meat.
- Add onion and tomato paste and lightly toast. Then add the vegetables and sear them briefly. Season well with pepper. Mix the wine and deglaze with about 100 ml and 100 ml game stock. Put the lid on and simmer on medium heat for about 45 minutes.
- If the liquid has evaporated, add wine and stock. When the meat is done, add the necessary sweetness with the grated chocolate and the cranberries and the spiciness with pepper. Possibly add a little salt, but the stock already adds salt. If desired, thicken the sauce with a sauce thickener.
- Duchess potatoes, croquettes or spaetzle go well with it. When serving, sprinkle with freshly ground pepper again.
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