Hirschragout
Venison Ragout

Be careful: this recipe is still in an experimental state, the looks of the result still hasn't convinced me yet.

Ingredients for 6 hungry people  

• 1kg venison haunch
• 250g red wine
• 150g onions
• 350g carrots
• 250g celery
• 30g mustard
• 400g tomato sauce
• 80g cranberry jam
• 10g fresh laurel leaves
• 10g spicy paprika
• 5g juniper berries
• 20g extra virgin olive oil

Procedure

1. Cut the meat in dices, circa 4cm³
2. Cut finely (or quickly blend) onions, carrots, and celery;
3. Smash the juniper berries;
4. Warm up 10g of olive oil in a large pan, when warm stir fry the meat;
5. Once browned on all sides, remove the meat and add another 10g of olive oil;
6. Stir fry the mix of cut onions, carrots, celery, and juniper;
7. After 5' simmer with wine, then add mustard, laurel, spicy paprika, tomato sauce, and cranberry jam;
8. Let it cook on low heat while turning every 10-15 minutes for 2h;
9. Serve warm with sauce on top, or keep in the fridge, then warm up in a pan with a little bit of oil and the sauce.