Game Ragout with Forest Berries

Game Ragout with Forest Berries

Main dish

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Cook Time

1 h 10 min

Servings

6

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Game Ragout with Forest Berries is ready in 1 h 10 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

A hearty game ragout with tender pieces of meat, refined with forest berries and spices. This dish is ideal for festive occasions and is prepared in the Thermomix®. The preparation time is about 70 minutes and yields 6 servings. A hearty main course for the cold season.

Ingredients (20 ingredients)

  • 100 g Butter
  • Icing sugar
  • 800 g Venison cut into small pieces
  • 8 Stk Shallot(s)
  • 5 tbsp Root vegetables diced
  • 1 tbsp Tomato paste
  • 125 ml Red wine
  • 250 ml Broth
  • Juniper berry(ies)
  • Bay leaves
  • Pepper
  • 5 Stk Clove(s)
  • 30 g Bacon
  • 20 g Dark chocolate
  • 500 g Champignon or other mushrooms
  • Butter for frying
  • 150 g Forest berries blueberries
  • 2 tbsp Cranberries glass
  • Flour butter
  • Salt

Preparation (9 steps)

1

Chop shallots and root vegetables

Thermomix® Setting
5 sec/Speed 5

Put shallots and root vegetables into the mixing bowl and chop for 5 sec./speed 5. If necessary, use the spatula to push down from the edge.

5
2

Sauté shallots and root vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add the chopped vegetables together with 30 g bacon to the mixing bowl and sauté for 3 min./120°C/speed 1.

180
3

Roast tomato paste

Thermomix® Setting
2 min/248°F/Speed 1 120

Add tomato paste and sauté for 2 min./120°C/speed 1.

120
4

Deglaze with red wine and reduce

Thermomix® Setting
5 min/Varoma/Speed 1 Varoma

Add 125 ml red wine to the mixing bowl and let it reduce for 5 min./Varoma/speed 1 without a measuring cup.

300
5

Add broth, spices and chocolate

Add 250 ml broth, juniper berries, bay leaves, pepper, cloves and dark chocolate to the mixing bowl.

6

Add meat and simmer

Thermomix® Setting
40 min/212°F/Linkslauf Speed 1 100 Reverse

Add 800 g of seared venison to the mixing bowl and simmer for 40 min./100°C/reverse speed 1. If the venison is very fine, the time can be reduced to 30 minutes.

2400
7

Add berries

Thermomix® Setting
5 min/212°F/Linkslauf Speed 1 100 Reverse

Add 150 g forest berries and 2 tbsp cranberries to the mixing bowl and heat for 5 min./100°C/reverse speed 1.

300
8

Thicken ragout

Thermomix® Setting
2 min/212°F/Linkslauf Speed 1 100 Reverse

If necessary, add flour butter and stir in for 2 min./100°C/reverse speed 1 until the desired consistency is reached.

120
9

Add mushrooms and season

Thermomix® Setting
1 min/212°F/Linkslauf Speed 1 100 Reverse

Add 500 g of fried champignon mushrooms to the mixing bowl and stir in for 1 min./100°C/reverse speed 1. Season with salt.

60

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About this recipe

Game ragout, a dish that evokes memories of long winter evenings in front of the fireplace. In my family, it was traditionally prepared after the hunt, when the fresh venison came directly from the forest to the table. The addition of forest berries is no coincidence, but reflects the aromas of the environment in which the game grew up. The venison, the heart of this ragout, should be of good quality. Make sure it is not too sinewy and has a beautiful, dark color. The shallots, milder than onions, give a fine sweetness, while the root vegetables – carrots, celery and leek – provide an earthy depth. Tomato paste brings acidity and umami into play, the red wine serves as a flavor carrier and the broth provides the necessary liquid. Juniper berries, bay leaves, pepper and cloves are the classic game spices that give the ragout its characteristic taste. The dark chocolate may be surprising, but it rounds off the dish and gives it a subtle depth. Bacon provides a smoky note and additional seasoning. The mushrooms, or other forest mushrooms such as porcini or chanterelles, bring another texture and an earthy taste into play. The forest berries, ideally a mixture of blueberries, blackberries and raspberries, provide a fruity sweetness and acidity that harmonizes perfectly with the game. Cranberries from the jar further enhance this effect. When preparing in the Thermomix®, it is important to follow the order of the steps exactly. Chopping shallots and root vegetables is quick and easy, but make sure they don't become too fine. Sautéing and roasting tomato paste is crucial to release the flavors. When reducing the red wine without a measuring cup, the alcohol can evaporate and the taste becomes concentrated. Simmering the meat in reverse ensures that it remains tender and juicy. The cooking time may vary depending on the quality of the meat. Add the berries shortly before the end of the cooking time so that they do not fall apart. To thicken the ragout, I like to use flour butter, as it spreads well and does not form lumps. For a vegetarian version, the venison can be replaced with a mixture of mushrooms and root vegetables. Grape juice can be used instead of red wine. For a vegan version, vegetable oil can be used instead of butter. Serve the game ragout with bread dumplings, spaetzle or mashed potatoes. Red cabbage or Brussels sprouts go well with it. A glass of strong red wine rounds off the dish. The game ragout can be prepared well in advance. It can be kept in the refrigerator for several days and can also be frozen. When reheating, it should be heated slowly so that the meat does not dry out.

Tags

#Meat #Game #Festive #Hearty #Autumnal

Allergens

  • Celery
  • Sulfur dioxide and Sulphites
  • Milk (including lactose)

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