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Venison ragout

Name: Venison ragout
Yield: 4
Ingredients: 600 g Rehkeule; 250 ml Rotwein; 250 g Champignon; 2 Karotte; ¼ Sellerie; 1 Peterwurzen; 1 Zwiebel; 100 ml Sauerrahm; 50 ml öl; 2 EL Tomatenmark; 2 EL Mehl; 1 EL Preiselbeerkompott; öl; Gemüse; 1 Lorbeerblatt; 5 Pfefferkörner; 5 Pimentkörner; Salz; Champignon

Seasonality: 18%.

Ingredients for 4 persons: 600 g Venison leg, 250 ml Red wine, 250 g Mushrooms, 2 Carrots, ¼ Celery, 1 Root parsley, 1 Onion, 100 ml Sour cream, 50 ml Oil, 2 tbsp Tomato paste, 2 tbsp Flour, 1 tbsp Lingonberry compote, Oil, Vegetables, 1 Bay leaf, 5 Peppercorns, 5 Allspice berries, Salt, Mushroom

Nutrition per serving View details

Carbohydrates: 20 g Protein: 17 g Fat: 49 g Fiber: 6 g

Energy: 621 kcal (2,598 kJ)

Preparation of Venison ragout

Cutting meat & vegetables

60 dag Venison leg
2 Carrots
¼ Celery
1 Root parsley
1 Onion

60 dag Venison leg (leg of venison) cut into small pieces. Cut ¼ Celery, 2 Carrots and 1 Root parsley into small cubes (approx. 5 mm). 1 Onion finely chop.

Roast

50 ml Oil
Oil, Vegetables

Sear the meat all over in 50 ml Oil, remove from the oil and set aside. Fry the bacon and onion in the remaining Oil, add the remaining Vegetables and fry briefly.

Infuse & season

¼ L Water
¼ L Red wine
2 tbsp Tomato paste
1 tbsp Lingonberry compote
1 Bay leaf
5 Peppercorns
5 Allspice berries
Salt

Add 2 tbsp Tomato paste and 1 tbsp Lingonberry compote to the vegetables, stir in and fry briefly. Infuse with ¼ L Water and ¼ L Red wine. Place 1 Bay leaf, 5 Peppercorns and 5 Allspice berries in a tea strainer in the ragout. Salt and cover the venison ragout and simmer over a low heat for two hours.

Bind sauce

100 ml Sour cream
2 tbsp Flour
etwas Water

Remove and discard the spices. Mix 100 ml Sour cream, 2 tbsp Flour and etwas Water into a "Gmachtl" using a whisk. Bring the venison ragout to the boil once and stir in the Gmachtl quickly. Then just heat the venison ragout, it should no longer boil.

Serve the venison ragout

25 dag Mushrooms
Mushroom

Quarter 25 dag Mushrooms and fry in 50 ml oil until browned all over. Serve the venison ragout with bread dumplings, red cabbage and Mushroom.

Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.

Martin Schlagnitweit

Venison ragout photos

Fry the roots and the meat

Pour in red wine and simmer

Thicken the venison ragout with sour cream and flour

The finished venison ragout

Nutrition per serving

Reference amount: 1 serving

Composition

Carbohydrates 22% Protein 19% Fat 55% Fiber 6.7%

Carbohydrates: 20 g
Protein: 17 g
Fat: 49 g
Fiber: 6 g

Energy

621 kcal

2,598 kJ

Questions about Venison ragout

How many kcal does Venison ragout have?: One serving of Venison ragout provides 621 kcal.
How many carbs does Venison ragout contain?: One serving of Venison ragout contains 20 g of carbs.
How much protein does Venison ragout contain?: One serving of Venison ragout contains 17 g of protein.
How much fat does Venison ragout contain?: One serving of Venison ragout contains 49 g of fat.
How much fiber does Venison ragout contain?: One serving of Venison ragout contains 6 g of fiber.