Venison ragout Wolfi

Ingredients for 4 servings:

• 750 g venison shoulder (alternatively neck or breast)
• 1 m.-sized onion(s)
• 4 tbsp clarified butter
• salt and pepper
• ½ tsp thyme, dried
• ⅛ liter red wine
• ⅛ liter meat broth
• 3 tbsp tomato paste
• 2 tbsp jelly (blackcurrant)
• 1 tsp lemon juice
• Worcestershire sauce
• 100 g cream

Instructions

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

Venison ragout from the Bavarian Forest

Remove any skin and tendons from the meat, then dice it. Peel and finely chop the onion. Heat the clarified butter in a roasting pan over high heat and brown the meat for 10 minutes on all sides. Add the diced onion and fry until golden brown. Season with salt, pepper, and thyme. Pour in the wine and let the ragout simmer for 50 minutes. During this time, gradually add the meat stock, stirring continuously. Stir in the tomato paste and blackcurrant jelly, and season with lemon juice and Worcestershire sauce. Turn off the heat. Whip the cream until semi-stiff and fold into the dish. Cover and let stand for another 5 minutes, but do not boil. Serve with: mashed potatoes or buttered noodles and lettuce.