Braised Venison Ragout with Forest Flavors
Main Course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This hearty venison ragout with forest flavors is a savory main course, prepared in the Thermomix®. Venison, onions, garlic, carrots, and celery form the basis for this festive dish. The preparation takes a total of 90 minutes, with an active working time of about 45 minutes. The recipe is designed for 4 servings and is particularly suitable for a winter family meal or festive occasions. Optionally gluten-free.
Ingredients (19 ingredients)
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1500 g Venison for braising
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2 Stück Onions
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2 Zehe Garlic
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2 Stück Carrots
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2 Stange Celery
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3 Zweig Thyme
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1 Zweig Rosemary
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3 EL Oil
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100 g Diced bacon
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2 EL Tomato paste
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1 EL Wheat flour (Type 405) (or buckwheat flour)
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250 ml Red wine
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400 ml Game stock (gluten-free broth if necessary)
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1 Blatt Bay leaf
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2 Stück Juniper berries
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nach Geschmack Salt
-
nach Geschmack Pepper
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1 Pck. Potato dumplings
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2 EL Lingonberries (jar)
Preparation (10 steps)
Preparing the Meat and Vegetables
Cut the venison into bite-sized cubes. Peel the onions and garlic cloves. Wash and clean the carrots and celery, peel the carrots, and dice both finely. Wash and shake the thyme and rosemary dry, pluck the leaves or needles from the stems and chop. These steps are performed outside of the Thermomix.
Chopping Onions and Garlic
Place 2 onions in the mixing bowl and chop for 3 sec/speed 5. Scrape down with the spatula.
Sautéing Onions and Garlic
Add 3 tbsp oil and 2 cloves of garlic to the onions in the mixing bowl and sauté for 3 min/120°C/speed 1.
Adding Bacon and Tomato Paste
Add 100 g diced bacon and 2 tbsp tomato paste and sauté for 2 min/120°C/speed 1.
Adding Flour
Dust 1 tbsp wheat flour (Type 405) (or buckwheat flour) over it and sauté for 1 min/100°C/speed 1.
Adding Vegetables
Place 2 carrots and 2 stalks of celery in the mixing bowl and chop for 5 sec/speed 4. Scrape down with the spatula.
Deglazing and Seasoning
Add 250 ml red wine, 400 ml game stock (gluten-free broth if necessary), 1 bay leaf, 2 juniper berries, 3 sprigs of thyme (chopped), and 1 sprig of rosemary (chopped). Season with salt and pepper. Simmer for 60 min/100°C/Reverse speed/speed 1.
Preparing Dumplings
In the meantime, prepare the 1 package of potato dumplings according to the package instructions. This step is performed outside of the Thermomix.
Refining the Sauce
Stir 2 tbsp lingonberries (jar) into the sauce and season with salt and pepper. Mix for 10 sec/speed 3.
Serving
Serve the venison ragout with the prepared potato dumplings.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Gluten
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