Venison Ragout
A hearty game ragout with venison, red wine, cranberry jam and warming spices, finished with QimiQ Sauce Base. Makes 4 portions.
Ingredients
| 25 ml | Vegetable oil |
| 600 g | Venison, coarse |
| 100 g | Onion(s), finely diced |
| 5 g | Garlic, chopped |
| 35 g | Tomato paste |
| 100 ml | Red wine |
| 600 ml | Game stock |
| 50 g | Cranberry jam |
| — | Juniper berries |
| — | Bay leaf |
| — | Caraway seed powder |
| — | Thyme |
| — | Pimento spice |
| 150 g | Root vegetables, diced |
| 125 g | QimiQ Sauce Base |
Instructions
- Fry the meat in hot oil and remove from the pan.
- Fry the onion and garlic in the meat juice, add the tomato puree and fry for a few minutes.
- Douse with the red wine. Add the stock, meat, jam and seasoning and continue to cook until tender.
- Add the vegetables and cook for a further few minutes.
- Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Adjust the seasoning if necessary.