Venison Ragout with Chickpeas and Prunes
Main Course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
20 Min
Description
This protein-rich venison ragout with chickpeas and prunes is a hearty main course, ideal for the cold season. The main ingredients are venison, chickpeas, prunes, garlic, and ginger. With the Thermomix® the dish is prepared in about 60 minutes and yields 4 servings. Suitable for lovers of hearty cuisine and as a warming family meal.
Ingredients (18 ingredients)
-
700 g Venison
-
2 Garlic cloves
-
3 cm Ginger, fresh
-
1 TL Cumin
-
0.5 TL Peppercorns, white
-
1 TL Saffron threads
-
6 EL Olive oil
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1 Onion
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2 Carrots
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250 g Prunes
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1 Lemon
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1 TL Salt
-
1 Cinnamon stick
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1 Liter Game stock
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0.5 Dose Chickpeas
-
1 Bund Mint
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1 Bund Parsley
-
250 g Almonds
Preparation (6 steps)
Sear venison
Sear the venison in a pan with some olive oil and set aside.
Chop onions and garlic
Place the onion and garlic in the mixing bowl and chop for 3 sec/speed 5.
Sauté onions and garlic
Add olive oil and sauté for 3 min/120°C/speed 1.
Add ginger, cumin, pepper, saffron
Add ginger, cumin, white peppercorns, and saffron threads and sauté for 1 min/120°C/speed 1.
Add remaining ingredients
Add carrots, prunes, juice and zest of the lemon, salt, cinnamon stick, game stock, chickpeas, and the seared venison and cook for 45 min/100°C/Reverse/speed soft.
Add herbs and almonds
Add mint, parsley, and almonds and stir in for 5 min/100°C/Reverse/speed soft.
Finished cooking? Great! 🎉
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