John Myers
Game: Venison Ragout in Fruity Juniper-sour Cream Sauce
The perfect game: venison ragout in fruity juniper-sour cream sauce recipe with a picture and simple step-by-step instructions.
- 1 piece Leg of venison, small
- 1 piece Fresh onion
- 5 piece Juniper berries
- Clarified butter for frying
- 5 piece Prunes
- 2 tablespoon Cream of sour cream
- 0,5 teaspoon Sugar
- Pepper and salt
- 1 tablespoon Powidl*
- 6 tablespoon Wild fund*
- Remove the sinews, fat and bones from the leg of venison and cut the meat into pieces suitable for munching. Do not throw away the paring, because the game stock is made out of it.
- Peel and dice the onion. Also cut the dried plums into small cubes. Mash the juniper berries with the back of a knife.
- Heat the butter lard in a pan and fry the venison in it. Add onions, juniper berries and plums and let roast. Pour on some water and reduce it. Repeat this process about three times.
- Now pick the meat from the stock – it is a bit tedious, but the result speaks for itself – and put the onion, juniper and plum stock in a tall container. Add the sour cream and puree everything.
- Put the meat back in the pan and pour the pureed sauce over it. Stir in the game stock and the Powidl * and season with salt, sugar and pepper.
- Arrange the ragout on preheated plates and serve with a spoon of Powidl * and homemade spaetzle.
- * Link to supply: game stock and: supply: Powidl
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