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Deer ragout in thyme stock

Deer ragout in thyme stock

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Rezept Bild zu Hirschragout, eine feine Komposition mit Tomaten und Oliven. Dieses Ragout mit Hirsch schmeckt leicht und gelingt garantiert.

Deer ragout in thyme stock
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Rezept drucken
    Servings Prep Time
    2 servings 15 minutes
    Cook Time
    35 minutes
    Servings Prep Time
    2 servings 15 minutes
    Cook Time
    35 minutes
    Deer ragout in thyme stock
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 15 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      2 servings 15 minutes
      Cook Time
      35 minutes
      Ingredients
      • 120 g beans
      • 200 ml vegetable stock
      • 300 g deer ragout
      • 1 onion
      • 40 g Butter
      • 1 twig of thyme fresh
      • a little garlic
      • 5 capers
      • 5 olives
      • 5 cherry tomatoes
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Clean the beans by cutting the edges of and slicing them into pieces.

      Steam them in a peperita-pot with a little of the stock.

      Brown the meat in a peperita-pan without oil, then add the diced onions and the stock and let it steam with the  cover closed.

      After app. 10 minutes you can add the picked thyme as well as the garlic. If it is needed you can add more stock. Let it cook for app. 15 to 20 minutes at constant temperature.

      Now add  capers, olives, pealed cherry tomatoes, beans, thyme and the butter and let it cook for app. 5 minutes.  After that season with salt and pepper and serve the meal.

      Depending from what meat was used the process of steaming can last longer. Steam the meat at constant temperature and add more stock if needed.

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