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Venison Ragout with Berries

Venison Ragout with Berries
  • Serves: 4
  • Prep: 30 mins
  • Cook: 60 mins
  • Cut: Boneless shoulder

Ingredients

  • 400 g venison (diced in 1cm cubes)
  • 1 tsp paprika
  • ½ tsp dried thyme or 1 tsp fresh thyme
  • Salt and black pepper
  • 100 ml vegetable oil
  • ½ cup finely diced carrot, leek and celery
  • 2 cloves crushed garlic
  • 1 rasher of bacon (finely sliced)
  • 100 ml red wine
  • ½ tsp vinegar (red wine or balsamic)
  • 1 Tbsp tomato paste
  • 1 tsp Dijon mustard
  • Zest of ½ lemon
  • 70g cranberries
  • 70g cranberries
  • 100 ml meat stock
  • 1 Tbsp cornflour (mixed in water)
  • 100 ml crème fraîche
  • Fettucine

Method

  1. Spice the venison with paprika, thyme and black pepper. Fry it in a hot oil until well coloured and season with salt.
  2. Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.
  3. Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.
  4. Serve with fettucine.
  5. Top the ragout with crème fraîche.

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  © 2013 Alliance Group

  © 2013 Alliance Group