Ingredients
- 1 kg deer ragout (cut from the shank)
- 3 onions
- 150 g carrots
- 150 g knob celery
- salt, pepper
- 2 tbs tomato paste
- 150 ml red wine
- 200 ml venison broth
- 5 juniper berries
- 1 ts peppercorns
- 1 bay leaf
- 2 ts grated orange zest
- 1 twig rosemary
- 1 twig thyme
- 50 g dried cranberries
- dark sauce thickener, as desired
- 100 ml cream
- 1 small piece of dark chocolate
Preparation
1. Remove the deer ragout from the fridge approx. 30 minutes before preparation.
2. Peel the onion, carrots and celery and finely dice everything. Dab the meat dry with paper towel.
3. Heat the pot on highest level up to the roasting window, switch to a low level, vigorously roast the meat in batches, remove, season with salt and pepper.
4. Roast vegetables and onions. Add the tomato paste, red wine and venison broth then add the meat again.
5. Fill a spice bag or tea bag with juniper berries, peppercorns and the bay leaf and add to the ragout.
6. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 75 minutes in the vegetable area.
7. Add the orange zest, rosemary, thyme and cranberries and cook for another 15 minutes.
8. Remove the spice bag. If desired, use a little sauce thickener to thicken, add cream and melt the chocolate in the sauce. Season to taste with salt and pepper.
Tip
- Spätzle and spiced red cabbage go best with this dish.
- The cooking time with the Secuquick softline is approx. 25 minutes. That saves a lot of time, energy, and money.
This recipe has been tested and approved by AMC.
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