Venison ragout with fresh porcini mushrooms

Ingredients for 2 servings:

• 200 g venison saddle or leg, shoulder also works
• 3 tbsp extra virgin olive oil
• 1 pinch of cinnamon powder
• 1 pinch of ginger powder
• 1 pinch of black pepper, freshly ground
• 1 pinch of sweet paprika powder
• 1 pinch of fenugreek, ground
• 1 tsp mixed dried herbs, e.g. parsley, rosemary, lovage, sage, thyme
• 1 tsp beet syrup
• 20 g butter
• 1 onion(s)
• some salt
• 150 g porcini mushrooms, fresh or frozen
• 1 small onion(s)
• 2 tbsp extra virgin olive oil
• 20 g butter
• salt and pepper
• some parsley
• 1 dash of cream

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 5 minutes

also tastes good with king oyster mushrooms or mushrooms

For the meat, mix the oil with the spices, herbs, and syrup in a small bowl. Toss the diced venison in it, cover, and marinate in the refrigerator for about 4 hours. Peel and finely dice an onion. Heat the butter in a pan and brown the marinated meat cubes on both sides. Add a little salt. After turning, add the onions. Loosen the marinade from the bowl with a little water and deglaze the meat. Cover and simmer over low heat for about 45 minutes. Roughly chop the porcini mushrooms (or oyster mushrooms or button mushrooms). If using frozen mushrooms, add the frozen mushrooms to the pan. Do not thaw under any circumstances. Peel another small onion and dice very finely. Finely chop the parsley. Melt the oil and butter in a pan. Brown the mushroom and onion cubes in it. Season with salt and pepper and sprinkle with some chopped parsley. Finish with a little cream. Stir into the mushroom sauce at the end of the venison’s cooking time. Serve on warmed plates with your desired side dish—here, baked bread dumplings.