Braised Venison Ragout with Sweet Potato Puree
Main Course
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Cook Time
5 h
Servings
6
Difficulty
Hard
Prep Time
60 Min
Description
This venison ragout with sweet potato puree is a hearty and warming dish, perfect for the cold season. I especially like to make it in the fall, when the venison is particularly flavorful. The combination of tender, braised venison and the slightly sweet puree is simply delicious. The long braising time ensures that the meat becomes butter-soft and the flavors can fully develop. A feast for special occasions or simply to treat yourself. The dish can be prepared well in advance, so you have less stress on the day of serving.
Ingredients (16 ingredients)
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2 Kilogramm Venison shanks, forelegs, ribs
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1 Flasche Red wine
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1 Liter Game stock
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1 Bündel Soup vegetables, leek, celery, carrots, onions, garlic
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1 Bündel Parsley
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1 Schluck Sunflower oil
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1 Esslöffel Tomato paste
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2 Blatt Bay leaves
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3 x Cloves
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1 Esslöffel Juniper berries
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1 Esslöffel Peppercorns
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1 x Salt
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6 x Sweet potatoes
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1 Becher Flour
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1 Esslöffel Butter, cold
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1 Schluck Cream
Preparation (14 steps)
Prepare the soup vegetables
Clean the soup vegetables (leek, celery, carrots, onions) and cut into coarse pieces. Peel the garlic.
Chop the soup vegetables
Place the prepared soup vegetables and garlic in the mixing bowl and chop for 5 sec/speed 5. If necessary, push down with the spatula.
Sauté the soup vegetables
Add a splash of sunflower oil to the chopped vegetables in the mixing bowl and sauté for 3 min/120°C/speed 1.
Add tomato paste and reduce
Add 1 tablespoon of tomato paste and sauté for 1 min/120°C/speed 1.
Deglaze with red wine and reduce
Pour ½ bottle of red wine into the mixing bowl and reduce for 5 min/Varoma/speed 1 without the measuring cup.
Top up with remaining red wine and game stock
Pour the remaining red wine and the game stock (1 liter) into the mixing bowl.
Add spices
Add the crushed spices (bay leaves, cloves, juniper berries, peppercorns, salt) and parsley to the mixing bowl.
Braise the venison ragout
Place the previously seared venison shanks, forelegs, and ribs in a large roasting pan and pour the sauce from the mixing bowl over them. Close the roasting pan and braise either on the stovetop or in the oven at 130°C for 4-5 hours, until the meat almost falls off the bone.
Prepare the sweet potatoes
Peel the sweet potatoes and cut into coarse pieces.
Cook the sweet potatoes
Place the sweet potato pieces in the simmering basket and fill the mixing bowl with 1 liter of water. Insert the simmering basket and cook for 25 min/Varoma/speed 1.
Prepare the sweet potato puree
Place the cooked sweet potatoes in the mixing bowl. Add cold butter (1 tablespoon) and a splash of cream. Season with salt, pepper, and nutmeg and puree for 20 sec/speed 4.
Remove the meat from the bone
Remove the meat from the roasting pan, let it cool slightly, and then remove it from the bones. Remove the tough fascia and shred the meat into small pieces.
Strain and reduce the sauce
Pass the sauce from the roasting pan through a sieve and return it to the mixing bowl. Reduce for 10 min/Varoma/speed 2 without the measuring cup. Season to taste with salt, pepper, and possibly some hot paprika.
Add meat to sauce and shred
Add the shredded meat to the sauce in the mixing bowl and stir in for 10 sec/speed 4/Reverse to further shred the meat.
Finished cooking? Great! 🎉
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