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Venison ragout

This game ragout is not based on a traditional roux. Instead, the meat is briefly fried in flour which also thickens the dish. 

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

1400
g
venison stewing meat (or shanks)
as needed
bouquet garni
3
l
water
6
sprigs
rosemary
10
g
juniper berries, bruised
30
g
garlic, peeled
50
g
butter
600
g
chestnut mushrooms
600
g
onion, roughly diced (brunoise)
100
g
flour
600
ml
red wine
as needed
salt and pepper

Scale recipe

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