John Myers
Contents
show
Venison Ragout with Pretzel Dumplings
The perfect venison ragout with pretzel dumplings recipe with a picture and simple step-by-step instructions.
Sauce:
- 270 g Sections of meat from parrying (see roulade recipe)
- 1 size Onion
- 1 size Carrot
- 1 tbsp Clarified butter
- Pepper, salt, pinch of sugar
- 2 Tbsp. Tomato paste
- 200 ml Marsala
- 500 ml Wild fund
Ragout:
- 350 g Meat from the leg after parrying
- Pepper salt
- 1 tbsp Clarified butter
- 1 size Onion
- 80 g Streaky bacon
- 200 g Chanterelles small, frozen
Dumplings:
- 250 g Pretzels old
- 1 middle Onion
- 1 tsp Butter
- 500 ml Milk
- 1 tbsp go. Chopped parsley
- Pepper, salt, pinch of nutmeg
- 2 Eggs size L.
Sauce approach:
- Peel the onion, dice it. Peel the carrot and cut into small cubes. Roast both in clarified butter, add pieces of meat (paring) and fry them sharply. Stir in tomato paste, roast it lightly, deglaze everything with Marsala, bring to the boil, add 300 ml stock and simmer over medium heat with an open saucepan until the liquid has reduced halfway. Pour in the rest of the stock and let it simmer again a little. Pour everything through a sieve, collect the stock in the pot again, bring to the boil again and thicken with a little starch mixed with water. Resulting amount approx. 400 ml.
Preparation of dumplings:
- Cut the pretzels into slices that are not too thick and halve them once more if necessary. Wash, dry and finely chop parsley. Peel the onion, dice it into small pieces, sweat it in the butter until translucent, pour the milk over it and heat it up slightly. Then pour everything over the pretzel cubes, add parsley and eggs, pepper, salt and season with a little nutmeg. Knead everything thoroughly with your hands and let the dough rest for about 30 minutes.
Preparing the ragout and completing the dumplings:
- Peel the onion, dice finely. Cut the bacon into short, thin strips. Now first fry the meat cut into large cubes in a pan in clarified butter briefly and spicy all around, take out and store briefly. Sear the bacon in its sauté fat, add the onions, sauté briefly and then add the frozen chanterelles. Let everything stew for about 1 – 2 minutes, remove from the heat, keep ready.
- Now shape dumplings about 5 cm in size with wet hands.
- To finish the ragout, heat the sauce, add the meat and mushroom mixture and simmer everything over a low heat for approx. 30 minutes (rather let it simmer).
- Then serve the ragout with the dumpling and some cranberries and ………. let it taste good.
- Unfortunately, I only have a few photos of this dish because I was completely sweaty to make some from all the work, sorry … The link for parrying the leg from which the meat was used for the ragout, here: venison roulades with chestnut and potato mash
Facebook Comments