Fred's Venison Ragout

Ingredients for 4 servings:

• 800 g venison, cut into small pieces
• 225 g bacon cubes
• 1 onion(s), halved
• 1 stalk(s) celery, roughly chopped
• ½ celeriac, roughly chopped
• 200 g tomato paste
• 6 cl cognac
• 200 ml red wine, dry
• 50 ml balsamic vinegar, dark
• 200 ml Game stock (juice)
• 500 ml vegetable stock
• 1 tbsp dark spice paste for sauces
• 2 tbsp cranberries
• 5 bay leaves
• 10 juniper berries
• 3 carnations
• e.g. salt and pepper
• n. B. Sauce thickener
• some fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Sear the venison in a pan with a little fat. Add the bacon and vegetables and fry. Then stir in the tomato paste and toast. Pour in the cognac and flambé gently. Add the red wine and then the balsamic vinegar and let each evaporate. Then add the game stock, vegetable broth and spice paste. Put the bay leaves, juniper berries and cloves in a tea bag and tie it tightly. Immerse the spice bag and let everything simmer gently for at least 2 hours. Once the desired consistency is reached, cover the pan. After braising, season with salt and pepper and thicken with a dark sauce thickener if desired. Remove the coarse vegetables and the spice bag from the venison ragout. Spätzle and red cabbage are classic accompaniments.