Cervena venison ragout with berries
- 500 g Cervena Venison diced
- 1 tsp paprika
- ½ tsp dried thyme
- 100 ml vegetable oil
- ½ cup carrot
- 1 leek
- 1 celery
- 2 cloves garlic crushed
- 1 rasher of bacon finely sliced
- 1 clove garlic
- 100 ml red wine
- ½ tsp red wine vinegar or balsamic vinegar
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- ½ lemon zest
- 70 g cranberries
- 100 ml meat stock
- 1 tbsp cornflour mixed in water
- 100 ml crème fraîche
Method
Cervena Venison
Spice the venison with paprika, thyme and pepper and fry it in hot oil until well colored –but not overcooked– and season with salt.
Vegetables
Finely dice the carrot, celery, and leek. Sauté the diced vegetables with the garlic clove and bacon until the vegetables are soft. Add the red wine. Mix in the vinegar, tomato paste, mustard, lemon zest, and the cranberries. Add the venison and meat stock and gently simmer for about an hour. When the venison is tender, add the cornflour to thicken the sauce, and season to taste with salt and pepper.
To serve
Serve with potatoes or pasta and top the ragout with crème fraîche.
Servings4people
INGREDIENTS
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Method Cervena Venison Spice the venison with paprika, thyme and pepper and fry it in hot oil until well colored –but not overcooked– and season with salt. Vegetables Finely dice the carrot, celery, and leek. Sauté the diced vegetables with the garlic clove and bacon until the vegetables are soft. Add the red wine. Mix in the vinegar, tomato paste, mustard, lemon zest, and the cranberries. Add the venison and meat stock and gently simmer for about an hour. When the venison is tender, add the cornflour to thicken the sauce, and season to taste with salt and pepper. To serve Serve with potatoes or pasta and top the ragout with crème fraîche. |
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