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Classic Venison Ragout | Tenderly Braised with Lingonberries
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115 min
Masterpiece
Gurkerl Küche
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 finely dice them.
Heat the clarified butter in a heavy casserole dish or roasting pan. Sear the meat in batches over high heat until nicely browned on all sides. Remove and set aside on a plate.
Braising in the Oven & Finishing
In the remaining fat, sauté the carrots, celeriac, onion, and garlic vigorously for approx. 5 minutes, stirring constantly. Add the tomato paste and roast briefly.
Chef's tip
For an especially smooth finish, the sauce can be passed through a fine sieve before stirring in the lingonberries.
Fluffy napkin dumplings, homemade spätzle, or potato croquettes, accompanied by poached pear halves, make the perfect side dish.
Ingredients
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