Deer Ragout and Wild Ragout Recipe with Step by Step Instructions, Cooking Video, Chef Tips

Name: Deer Ragout Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 Persons
Ingredients: venison ragout 250 g; onion 1 pc; oliv oil 4 tbs; tomato puree 2 tsp; clove of garlic 1 pc; red wine 100 ml; gravy 250 ml; balsamico some; cranberry fresh 1 tbs big heap; cinnamon some; Bay leaf 1 pc; Porcini mushrooms 5 g; specula biscuit 40 g; butter 40 g; sage some leafs; tagliatelle 150 g; Pecorino 40 g; Salt 1 tsp; Pepper 1 pinch

Deer Ragout and Wild Ragout Recipe with Step by Step Instructions, Cooking Video, Chef Tips — Recipe picture for the post deer ragout. In the picture, venison ragout with ribbon noodles, cranberries and sage chips.

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Venison Ragout recipe with cooking video I show in this article with many tips for preparation and ideas for the side dishes. In addition, I tell you how we prepared the deer ragout at Alfons Schuhbeck and look over the shoulder of other chefs. The article is certainly a good summary of the topic Wildragout and after the reading and the video chaun you can easily cook it yourself. If you are looking for a light game goulash, please visit this page with the article deer goulash in thyme stock. I wish you a lot of fun, good luck and am happy if you share this post on Facebook with your friends.

Table of Contents

1. Deer Ragout which Meat is used
2. Marinate Deer Ragout and marinate – the Marinade
3. Venison Ragout with Balsamico
4. Venison Ragout Recipe Schuhbeck, Lafer, Witzigmann
5. Venison Ragout simple
6. Deer Ragout Side Dishes
7. Venison Ragout Italian with Noodles and Pasta
8. Deer Ragout Video
9. Recipe
10. Calories and Nutritional Value at a Glance
11. Other Ideas

1. Deer Ragout which Meat is used

Meat from the shoulder or neck is used for the deer ragout. You can buy deer goulash meat ready to eat, we can even buy it in the supermarket. If you know a hunter or a special game shop, then get advised accordingly.

pickled wild with red wine, herbs and vinegar

Venison in the marinade, also known as the marinade. The aromas can develop. The picture shows a roast game, a roast deer. Game meat gets along well with Final prepared with cranberries, glazed cherries, glazed pears and apples.

Recipe picture sweet potato goulash vegan — I'll show you sweet potato goulash elsewhere. © Thomas Sixt

For the vegetarian guests: Super delicious potato goulash as a complete taste experience… Click on the picture for the recipe!

2. Marinate Deer Ragout and marinate – the Marinade

Pickling and marinating, also called pickling, was probably invented to prolong the shelf life and promote meat ripeness. Today we marinate meat mainly for flavour development. The marinade usually consists of red wine, vinegar, herbs such as thyme and rosemary, bay leaf, pimento, juniper berries, peppercorns, cinnamon and cloves. Oranges or orange peels as well as lemon abrasion are also possible. You can either mix the marinade or game marinade directly cold and place the meat in it, or boil all the ingredients once and add the meat only after the marinade has cooled down. If you boil the marinade first, the flavours can unfold better. Add the chopped root vegetables and onions to the marinade.

Wild ragout marinated in the strongly spiced stain. The meat can absorb more aromas when cut into small pieces.

3. Venison Ragout with Balsamico

In many cookbooks red wine vinegar or vinegar is generally described as an ingredient for deer ragout. I prefer to use a good balsamic vinegar, no matter if I add the meat or give the sauce a sour kick later.

4. Venison Ragout Recipe Schuhbeck, Lafer, Witzigmann

In the beginning of the 90s, we already worked with cinnamon in game dishes in the Alfonsian kitchen. In addition, gingerbread spice and dark dark chocolate were used for game sauces. The idea certainly came from Eckart Witzigmann at Restaurant Aubergine. The wild spice from Alfons Schuhbeck today contains juniper berries, onions, mushrooms, garlic, cocoa powder, cinnamon, autumn trumpets, ginger, coriander, vanilla, bay leaves, cloves and mustard flour. Johann Lafer remains classic in the preparation of his game recipes. For his cookbook “Der grosse Lafer” I’d like to make a recommendation at this point.

Dark dark chocolate is cut into small pieces. A little chocolate is then used to refine the game sauce.

5. Venison Ragout simple

In the video, below in the post, I show you the simple preparation of venison ragout. You don’t have to marinate the meat for one to three days, but you can prepare it directly. Generally buy the meat close to the end of its shelf life. Meat that has been hung can be stewed more easily and quickly and it softens more quickly.

traditional bavarian food: wild ragout with dumplings

Simple deer ragout with potato dumplings.

6. Deer Ragout Side Dishes

In the video I show you two variations, one with potato dumplings and one with pasta. Wide banduds and tagliatelle are the ideal companion. Dumplings go wonderfully with deer ragout, you can either prepare organic packer dumplings or use my recipes elsewhere for help: recipe bread dumplings, recipe potato dumplings, recipe napkin dumplings. Other possible side dishes are mashed potatoes, finger noodles or gnocchi.

Brussels sprouts as side dish for deer ragout

Brussels sprouts are a popular accompaniment to game ragout.

With vegetables you can add creamed rose cabbage with or without bacon, creamed and bacon savoy cabbage, glazed root vegetables, red cabbage and blue cabbage to your own taste. The venison ragout could also be combined with porcini risotto which would be a strong and wonderful dish.

with butter and sugar glazed root vegetables as a side dish for deer ragout

Glazed root vegetables with carrots, parsley roots and yellow turnips. Ideal side dish with game ragout.

The preparation of root vegetables, glazed, I show in the following video

7. Venison Ragout Italian with Noodles and Pasta

I have also browsed the silver spoon for you to see what makes the Italian deer ragout special. The summary looks like this: The game meat is fried with a slice of pancetta (air-dried bacon, also smoked regionally), tomato paste is not used in the recipe in the silver spoon, but plenty of cloves (four pieces) and sage.

Fresh pasta here in the picture Tagliatelle or ribbon noodles.

8. Deer Ragout Video

In the video I show step by step the preparation and two variations for the side dishes. I also have sage, but I fry it crispy and hand the crispy sage on top as decoration and great variation..

9. Recipe

Venison Ragout – Deer Ragout

Recipe venison ragout – deer ragout, exemplary for game ragout, informative and extensively explained by Thomas Sixt.

Servings 2 Persons

Calories 1285

Preparation Time 20 Min.

Cook Time 20 Min.

Total Time 40 Min.

At venison ragout – deer ragout recipe I show you the preparation of wild ragout as an example. Many preparation tips, ideas for the side dishes and the decoration, several videos accompany you cooking yourself.

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Ingredients

250	g	venison ragout (deer)
1	pc	onion
4	tbs	oliv oil
2	tsp	tomato puree
1	pc	clove of garlic
100	ml	red wine
250	ml	gravy
	some	balsamico
1	tbs big heap	cranberry fresh
	some	cinnamon
1	pc	Bay leaf
5	g	Porcini mushrooms
40	g	specula biscuit
40	g	butter
	some leafs	sage
150	g	tagliatelle
40	g	Pecorino (or parmesan)
1	tsp	Salt
1	pinch	Pepper

Instruction

Preparation step 1

Cut the venison goulash meat into 1 cm cubes and heat the pan. Peel and chop the onion. Fry the meat on all sides in a little oil. Add the onion cubes, tomato paste and garlic as well and let it take some colour.

Preparation step 2

During this process, roasting substances are produced at the bottom of the pan, which are responsible for the good taste and colour. Now deglaze with red wine and gravy, balsamic vinegar, add the cranberries, cinnamon, bay leaf, boletus mushrooms soaked and specula in small crumbs.

Preparation step 3

Steam the venison ragout on a moderate heat with a lid, season to taste with salt and pepper after about 20 minutes and finish with a little butter.

Preparation step 4

Note: Depending on the piece of meat, the venison ragout must stew longer, fill up with water or broth as required.

Preparation step 5

Fry the sage leaves in the hot olive oil until crispy, then place on a plate with kitchen paper and season with salt. Cook the tagliatelle in salted water until al dente, drain and prepare. Arrange the tagliatelle on a plate, place the venison ragout in the middle and finish with sage leaf and freshly grated pecorino or parmesan. Add some cranberries to taste or serve extra.