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Ein echter Herbstklassiker der traditionellen österreichischen Küche: Zart geschmortes Rehragout in feiner Rotwein-Wurzelgemüse-Sauce, veredelt mit aromatischen Wacholderbeeren und fruchtigen Wildpreiselbeeren.
Preparation method
Preparation & searing
Pat the meat dry and cut into approx. 3 cm ragout cubes. Season with salt and freshly ground pepper. Peel the onion, garlic, carrots, and celeriac and cut into fine dice.
Heat the clarified butter in a heavy roasting pot or Dutch oven. Sear the meat in batches over high heat until nicely browned on all sides. Remove and set aside on a plate.
Oven braising & finishing
In the remaining cooking fat, roast the carrots, celeriac, onion, and garlic vigorously for approx. 5 minutes while stirring. Add the tomato paste and roast briefly.
Chef's tip
For an especially refined texture, strain the sauce through a fine sieve before stirring in the lingonberries.
Fluffy napkin dumplings, homemade spätzle or potato croquettes, as well as poached pear halves, are the perfect accompaniment.
Ingredients
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