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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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