Venison Ragout, Potato Dumplings, Red Cabbage

One Response

1. tuppennyupright November 11, 2021

   **INGREDIENTS**

   * 1kg red deer, cut into 2cm cubes
   * 2 large onions, cut into cubes
   * 1/2 bottle semi-dry red wine
   * 0,5l game stock
   * 1 bay leaf
   * 5 juniper berries
   * 1/2 cinnamon stick
   * 3 cloves
   * 3 green cardamom pods
   * 1/2 lemon zest
   * Salt and pepper
   * clarified butter

   The dumplings are made from a store-bought, refrigerated potato dough. Shape into balls, add to boiling water for a minute, then remove pot from the heat, and let the dumplings sit for 20 minutes.

   The red cabbage came in a glass, but I added an apple and cloves. For 400g cabbage I used 1/2 apple (in cubes) and 2 cloves. Heat everything in a pot for 15 minutes.

   Look for convenience products that contain only natural ingredients!

   **METHOD**

   Heat the clarified butter in a pan to high, then brown the meat cubes all over. Remove the meat, add the onions to the pan, brown them as well. Re-add the meat and deglaze with wine and stock; reduce heat. Once the alcohol has vaporised, add water to just cover the meat. Add all the spices, preferably in a spice satchel. Simmer for roughly 90 minutes or until the meat is tender; keep the temperature in the pan just under boiling level. Add lemon zest, and salt and pepper to taste just before the end.

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