Venison ragout with grappa and pine nuts

Ingredients for 4 servings:

• 1.2 kg venison (leg)
• 2 onions, red, finely chopped
• 1 carrot(s), finely diced
• 1 celeriac, finely diced
• 2 tsp rosemary, chopped
• 2 cloves garlic, finely chopped
• ½ liter red wine
• ¼ liter game stock
• 100 g raisins
• 5 tbsp grappa
• 100 g pine nuts
• 100 g candied lemon, very finely chopped
• 2 tbsp brown sugar
• 2 tsp cocoa powder
• 4 tbsp vinegar, balsamic vinegar, dark
• olive oil
• Salt
• pepper
• Nutmeg, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the raisins in grappa. Cut the meat into large pieces (slightly larger than goulash-sized), brown them in olive oil, and remove from the pan. In the same pot, brown the onions, carrots, celery, and garlic, then add the meat back in. Season with salt, pepper, rosemary, and a little nutmeg. Pour in the wine and stock, and braise in the oven at 180°C for about 1 hour. Meanwhile, toast the pine nuts in a dry pan and add the very finely chopped candied lemon peel (I grind it in a food processor), sugar, cocoa powder, the raisins (including the grappa), and the balsamic vinegar. Bring everything to a boil, then stir into the meat. Braise the meat for another hour, or until the meat is tender. This goes very well with gnocchi or tagliatelle.