John Myers
Venison Ragout with Cranberries >>
The perfect venison ragout with cranberries >> recipe with a picture and simple step-by-step instructions.
- 1200 g Venison ragout – fine frozen
- 40 g Clarified butter
- 150 ml Sherry dry
- 400 ml Dry red wine
- 6 Bay leaves fresh or 4 dried
- 6 Pc. Allspice grains
- 6 Pc. Juniper berries
- 6 Pc Cloves
- 2 Branches Fresh thyme
- 500 ml Wild fund
- 300 ml Cream
- 1 tbsp Flour
- 2 Onions
- 2 Garlic cloves
- Salt and pepper
- 1 shot Whiskey
- 2 tbsp Chocolate grated dark
- Cocoa
- 200 g Dried cranberries
- 10 g Butter sauce
- 5 Carrots
- 1 Parsley root
- Thaw the meat slowly and then remove all tendons and skins. Peel and dice the onion and garlic. Clean and dice the carrots and parsley root. Heat clarified butter in a roaster and fry the meat vigorously in portions. Then add the root vegetables, onion and garlic and sauté briefly.
- Pour half of the wine and game stock, add the spices and let everything stew gently for about 30 minutes. Pour in the rest of the broth and wine and half of the cream, cover and slide into the tube preheated to 180 ° C (convection) for about 45 minutes.
- Remove the meat, mix the flour with the rest of the cream and use it to thicken the sauce. Pour the whole thing through a fine sieve and squeeze some of the vegetables through. Flavor with grated chocolate, cocoa and the whiskey. Add Flesch again and just let it steep.
- At the same time, gently braise the cranberries in the clarified butter for about 3 minutes, add to the ragout and let it steep.
- Serve everything together with “spinach dumplings” and “mixed vegetables with a difference” (see my KB).
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