Cervena venison ragout with berries

Servings4people INGREDIENTS

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

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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