OTHER LANGUAGES: German
My Venison Ragout recipe with cooking video I show in this article with many tips for preparation and ideas for the side dishes. In addition, I tell you how we prepared the deer ragout at Alfons Schuhbeck and look over the shoulder of other chefs. The article is certainly a good summary of the topic Wildragout and after the reading and the video chaun you can easily cook it yourself. If you are looking for a light game goulash, please visit this page with the article deer goulash in thyme stock. I wish you a lot of fun, good luck and am happy if you share this post on Facebook with your friends.
- 1. Deer Ragout which Meat is used
- 2. Marinate Deer Ragout and marinate – the Marinade
- 3. Venison Ragout with Balsamico
- 4. Venison Ragout Recipe Schuhbeck, Lafer, Witzigmann
- 5. Venison Ragout simple
- 6. Deer Ragout Side Dishes
- 7. Venison Ragout Italian with Noodles and Pasta
- 8. Deer Ragout Video
- 9. Recipe
- 10. Calories Venison Ragout and Deer Ragout, the Nutritional Value at a Glance
- 11. Other Ragout and Goulash Recipes
1. Deer Ragout which Meat is used
Meat from the shoulder or neck is used for the deer ragout. You can buy deer goulash meat ready to eat, we can even buy it in the supermarket. If you know a hunter or a special game shop, then get advised accordingly.
2. Marinate Deer Ragout and marinate – the Marinade
Pickling and marinating, also called pickling, was probably invented to prolong the shelf life and promote meat ripeness. Today we marinate meat mainly for flavour development. The marinade usually consists of red wine, vinegar, herbs such as thyme and rosemary, bay leaf, pimento, juniper berries, peppercorns, cinnamon and cloves. Oranges or orange peels as well as lemon abrasion are also possible. You can either mix the marinade or game marinade directly cold and place the meat in it, or boil all the ingredients once and add the meat only after the marinade has cooled down. If you boil the marinade first, the flavours can unfold better. Add the chopped root vegetables and onions to the marinade.
3. Venison Ragout with Balsamico
In many cookbooks red wine vinegar or vinegar is generally described as an ingredient for deer ragout. I prefer to use a good balsamic vinegar, no matter if I add the meat or give the sauce a sour kick later.
4. Venison Ragout Recipe Schuhbeck, Lafer, Witzigmann
In the beginning of the 90s, we already worked with cinnamon in game dishes in the Alfonsian kitchen. In addition, gingerbread spice and dark dark chocolate were used for game sauces. The idea certainly came from Eckart Witzigmann at Restaurant Aubergine. The wild spice from Alfons Schuhbeck today contains juniper berries, onions, mushrooms, garlic, cocoa powder, cinnamon, autumn trumpets, ginger, coriander, vanilla, bay leaves, cloves and mustard flour. Johann Lafer remains classic in the preparation of his game recipes. For his cookbook “Der grosse Lafer” I’d like to make a recommendation at this point.
5. Venison Ragout simple
In the video, below in the post, I show you the simple preparation of venison ragout. You don’t have to marinate the meat for one to three days, but you can prepare it directly. Generally buy the meat close to the end of its shelf life. Meat that has been hung can be stewed more easily and quickly and it softens more quickly.
6. Deer Ragout Side Dishes
In the video I show you two variations, one with potato dumplings and one with pasta. Wide banduds and tagliatelle are the ideal companion. Dumplings go wonderfully with deer ragout, you can either prepare organic packer dumplings or use my recipes elsewhere for help: recipe bread dumplings, recipe potato dumplings, recipe napkin dumplings. Other possible side dishes are mashed potatoes, finger noodles or gnocchi.
With vegetables you can add creamed rose cabbage with or without bacon, creamed and bacon savoy cabbage, glazed root vegetables, red cabbage and blue cabbage to your own taste. The venison ragout could also be combined with porcini risotto which would be a strong and wonderful dish.
The preparation of root vegetables, glazed, I show in the following video
7. Venison Ragout Italian with Noodles and Pasta
I have also browsed the silver spoon for you to see what makes the Italian deer ragout special. The summary looks like this: The game meat is fried with a slice of pancetta (air-dried bacon, also smoked regionally), tomato paste is not used in the recipe in the silver spoon, but plenty of cloves (four pieces) and sage.
8. Deer Ragout Video
In the video I show step by step the preparation and two variations for the side dishes. I also have sage, but I fry it crispy and hand the crispy sage on top as decoration and great variation..
- 250 g venison ragout deer
- 1 pc onion
- 4 tbs oliv oil
- 2 tsp tomato puree
- 1 pc clove of garlic
- 100 ml red wine
- 250 ml gravy
- some Balsamico
- 1 tbs big heap cranberry fresh
- some cinnamon
- 1 pc bay leaf
- 5 g porcini mushrooms
- 40 g specula biscuit
- 40 g Butter
- some leafs sage
- 150 g tagliatelle
- 40 g Pecorino or parmesan
- 1 tsp salt
- 1 pinch pepper
- Cut the venison goulash meat into 1 cm cubes and heat the pan. Peel and chop the onion. Fry the meat on all sides in a little oil. Add the onion cubes, tomato paste and garlic as well and let it take some colour.
- During this process, roasting substances are produced at the bottom of the pan, which are responsible for the good taste and colour. Now deglaze with red wine and gravy, balsamic vinegar, add the cranberries, cinnamon, bay leaf, boletus mushrooms soaked and specula in small crumbs.
- Steam the venison ragout on a moderate heat with a lid, season to taste with salt and pepper after about 20 minutes and finish with a little butter.
- Note: Depending on the piece of meat, the venison ragout must stew longer, fill up with water or broth as required.
- Fry the sage leaves in the hot olive oil until crispy, then place on a plate with kitchen paper and season with salt. Cook the tagliatelle in salted water until al dente, drain and prepare. Arrange the tagliatelle on a plate, place the venison ragout in the middle and finish with sage leaf and freshly grated pecorino or parmesan. Add some cranberries to taste or serve extra.
10. Calories Venison Ragout and Deer Ragout, the Nutritional Value at a Glance
11. Other Ragout and Goulash RecipesAll German and Austria Goulash Recipes pork goulash,
venison in pepper cream sauce,
- All Recipes by German Chef Thomas Sixt
- Goulash Recipes
- Main Courses Recipes
- Meat Recipes
- Mediterranean Recipes
- Pasta & Noodles Recipes
- Recipes with Cooking Videos from Thomas Sixt
- Venison Recipes
OTHER LANGUAGES: German