German cuisine · Meat & Kebab

Venison Ragout

Venison braised in red wine with juniper, finished off with a touch of lingonberry.

Ingredients · for 4 servings

• 800 g venison haunch (diced)
• 2 onions
• 2 carrots
• 1/4 celeriac
• 8 juniper berries
• 2 tbsp tomato paste
• 300 ml red wine
• 500 ml game stock (or beef broth)
• 3 tbsp lingonberry preserve
• 3 tbsp clarified butter
• 1 tbsp cornstarch
• Salt, pepper

Instructions

1. Pat the venison cubes dry, season with salt and pepper; finely dice the onions, carrots and celeriac and crush the juniper berries coarsely in a mortar.
2. Heat the clarified butter very hot in a heavy pot and sear the meat in two batches, 5 min each, thoroughly on all sides, then remove.
3. Roast the root vegetables in the same pot for 6–8 min, add the tomato paste and roast for 1 min, until it turns brick-red.
4. Deglaze with a third of the red wine and let it reduce, repeating this step twice more — this gives the sauce its dark depth — then add the meat, juniper and game stock.
5. Braise covered over low heat for 70–80 min, until the meat falls apart, then mix the cornstarch with a little cold water and thicken the sauce with it.
6. Stir in two tablespoons of lingonberry preserve, season with salt and pepper, and serve dotted with the remaining lingonberries alongside dumplings or spätzle.