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October 2010 Harz Venison Ragout with Mushrooms. Courtesy of the HKK Hotel Wernigerode |
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Clean any remaining sinew and cut the Venison into 3 cm cubes. In a large pan heat some oil and seal the meat on all sides, season with salt and pepper, once brown remove from the pan. Transfer the root vegetables into the saucepan and fry, add the tomato paste and the red wine and reduce, then add the meat back. Break the spices in a mortar and add to the venison with the game stock. Put a lid on the pot and simmer slowly for 60 minutes until the meat is cooked and tender. Remove the meat from the pan and press the sauce and vegetables through a sieve and then add the meat back again. Cut the mushrooms into quarters and fry them in butter, season and transfer them to the venison add some crème fraiche and season to taste. Serve with cranberry, pear and potato dumplings |
 For 4 people you need: 1 kg venison from the leg 1 large onion, carrot, celery, all diced about 5x5 cm 2 tbsp tomato paste 1 garlic clove 2 juniper berries 1 pimento, 1 clove 1 sprig thyme 200 ml red wine 400 ml game stock pepper, salt oil |
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