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Venison ragout with juniper and lingonberries

Venison ragout with juniper and lingonberries

  • Main course
  • German

Venison shoulder poached with aromatics, then simmered with root vegetables, cultured cream and lingonberries.

Active time35 min

Cooking1 h 30 min

Total2 h

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Ingredients

  • 1 thyme sprig
  • 100 g carrot
  • 100 g celeriac
  • 1 bay leaf
  • 3 allspice berries
  • 1 onion
  • 100 g parsley root
  • 2 tbsp cultured crème fraîche
  • 2 tbsp lingonberry compote
  • 1000 ml water
  • ½ tbsp wheat flour
  • 1 tbsp sunflower oil
  • ½ tsp black peppercorns
  • 1 pinch of ground black pepper
  • ½ tsp fine salt
  • 50 ml dry red wine
  • 4 juniper berries
  • 300 g raw boneless venison shoulder

Preparation

  1. Bring the measured water to a simmer with bay, peppercorns, allspice, juniper, thyme and salt. Add the whole shoulder piece and simmer gently for about 40 min. Lift out the meat, retaining the broth. Cut into 3 cm cubes.

    1 thyme sprig
    1 bay leaf
    3 allspice berries
    1000 ml water
    ½ tsp black peppercorns
    ½ tsp fine salt
    4 juniper berries
    300 g raw boneless venison shoulder
    • large stockpot
    • slotted spoon
    • knife
    • chopping board

  2. While the meat poaches, peel the onion, carrot, celeriac and parsley root. Chop the onion and cut the roots into 2 cm cubes. Heat the oil in a casserole and lightly brown the vegetables for about 7 min. Add the cooked venison cubes.

    100 g carrot
    100 g celeriac
    1 onion
    100 g parsley root
    1 tbsp sunflower oil
    • knife
    • chopping board
    • saucepan
    • spoon

  3. Strain the poaching broth and measure 250 ml after cooking. Add this measured broth to the meat and vegetables. Cover and simmer for 30 min, stirring occasionally. If the pan dries out, add a little of the remaining cooked broth.

    • Sieve
    • Lid
    • Casserole

  4. Add the red wine, sprinkle in the flour and stir well. Boil gently for 3 min. Stir in crème fraîche and lingonberry compote, season with pepper and warm gently for 2 min. Serve hot.

    2 tbsp cultured crème fraîche
    2 tbsp lingonberry compote
    ½ tbsp wheat flour
    1 pinch of ground black pepper
    50 ml dry red wine
    • saucepan
    • spoon

Allergens

  • Celery
  • Gluten
  • Milk
  • Sulphites

Composition to check for: Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Venison ragout with juniper and lingonberries