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Classic Venison Ragout | Tender Game Delight with Forest Mushrooms
(0)
115 min
Masterpiece
Gurkerl Küche
Zart geschmortes Rehfleisch trifft auf aromatische Waldpilze, herbstliche Gewürze und einen feinen Schuss Rotwein. Vollendet mit Wildpreiselbeeren und cremigem Schlagobers – ein echter Klassiker der österreichischen Küche für kühle Tage.
Preparation method
Preparation
Pat the venison dry and cut into approx. 3–4 cm bite-sized cubes. Season with salt and freshly ground pepper. Peel and finely dice the onions, carrots, and garlic. Clean the button mushrooms and halve or quarter them, depending on their size.
Searing and braising
In a heavy roasting pan, heat 1 tbsp of clarified butter over high heat. Sear the venison vigorously in batches on all sides to develop aromatic roasted flavours. Then remove the meat and set aside.
Add the remaining tbsp of clarified butter to the same roasting pan. Sauté the onions and carrots over medium heat for about 5 minutes until golden brown. Add the garlic and tomato paste and fry briefly until a fine fond forms on the bottom of the pan.
Chef's tip
For even more woodland flavour, you can supplement or replace the button mushrooms entirely or partially with fresh porcini or chanterelles, depending on the season.
Preparation pays off: Like any braised dish, the venison ragout tastes almost even better reheated the next day.
Ingredients
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