Gastronomixs

Game ragout

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

Game ragout

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Ingredients

1400

g

venison stewing meat (or shanks)

As needed:

 

bouquet garni

3

litres

water    

6

sprigs

rosemary

10

g

juniper berries, crushed

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

Preparation method

  • Put the game meat in a pan of cold water together with the rosemary, garlic, juniper berries, bouquet garni, and salt and heat.
  • Use a skimmer to remove any froth that appears on the top of the stock.
  • Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
  • Remove the meat from the pan after a few hours and cut into large pieces. Strain the stock.
  • Melt the butter in a pan on a low heat.
  • In the meantime, clean the chestnut mushrooms and cut into quarters.
  • Briefly fry the mushrooms together with the onion in butter on a high heat.
  • Add the meat and briefly fry this together with the flour.
  • Add the red wine and leave the ragout to reduce on a low heat.
  • Season the ragout to taste with salt and pepper.

Serving suggestions

  • Variation tip: add cranberries to the ragout and replace the red wine with port.
  • In a composition with a preparation of puff pastry.
  • In a composition with components of potato and parsnip.

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