John Myers
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Venison Ragout with Fine Sauce
The perfect venison ragout with fine sauce recipe with a picture and simple step-by-step instructions.
- 60 dkg Venison or shoulder
- 2 piece Onion
- 1 bunch Root plant
- 4 Toes Garlic
- 8 piece Juniper berries
- 1 branch Fresh thyme
- 2 Branches Rosemary
- 0,5 liter Red wine
- Cognac, soup seasoning or bouillon, pepper from the mill
- Parsley, tomato paste
- Liquid grama or oil
- Lingonberry to taste
The meat
- Remove the venison from the tendons and cut into pieces. Roast with liquid rama and finely chopped onion.
The sauce
- Chop up the roots and add them, add the juniper berries, thyme, rosemary, tomato paste, salt, pepper and garlic, cut into pieces. Season to taste with red wine, cocnac, tomato paste and parsley. Now pour in the bouillon, refine with cranberry jam and parsley. It certainly takes 1 1/2 hours until the meat is tender and the sauce is nice and creamy. You can also pass the sauce, but I don’t like it that way.
Serving
- Now arrange nicely and serve with cranberry jam and breadcrumbs
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