Mediterranean-inspired venison ragout

Ingredients for 4 servings:

• 800 g venison
• 5 tbsp olive oil
• 2 tbsp tomato paste
• 200 ml red wine, strong
• 100 g celeriac
• 100 g carrot(s)
• 100 g leek
• 1 clove(s) garlic
• 5 Roma tomatoes
• 15 small shallots
• 1 lemon(s), untreated
• 2 sprigs of thyme
• 8 sage leaves
• 400 ml Game stock

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Dice the venison (less refined cuts such as the shoulder or rump are also suitable). Brown in batches in the olive oil. Return all the meat to the roasting tin and mix with the tomato paste. Sauté briefly, then add the red wine, reduce the heat and simmer the meat in a covered pan for 25 minutes. Dice the celery, carrots and leek (only the white part). Peel the garlic and dice finely. Blanch the Romaine tomatoes, peel and deseed them and roughly dice them; alternatively, place a large can of pelati in a colander, rinse them and roughly chop them. Zest half an unsprayed lemon. Peel 15 small shallots (or pearl onions) (leave them whole). After 25-30 minutes, add the diced vegetables, tomatoes, shallots, lemon zest, and spices to the ragout, stir, and sauté gently. Simmer uncovered for another 30 minutes, gradually adding approximately 400 ml of game stock. Serve with gnocci or malfatti.