Venison Stew with Chestnuts, Red Wine Shallots, Pumpkin Gratin

Venison ragout With earth apple, chestnuts, red wine shallot pumpkin gratin.

Please remember when planning: the venison must be marinated for at least twelve hours before the actual preparation, so don’t start with the ragout on the day of the feast….

Rinse the venison thoroughly, pat dry and skin if necessary. Cut into bite-sized cubes and place in a stone bowl. Clean, rinse and finely dice the greens. Remove the skin from the garlic clove and quarter it. Lightly crush the juniper berries and peppercorns in a mortar. Mix them with the greens, garlic, rosemary and thyme. Stir half of the red wine with two tablespoons of brandy or possibly cognac and the oil. Pour it over the meat, cover and let it stand for one night.

Peel the shallots. Lift the meat out of the marinade and dry it thoroughly with kitchen paper, removing all spices and vegetables. Pour the marinade through a sieve, heartily squeezing out the contents of the sieve, and set aside.

In a casserole, heat the clarified butter. Pour in the shallots and roast over low heat until soft all around. Then remove them. Add the meat to the fat and cook for about 15 minutes, turning frequently. Then take it out, season with salt and pepper.

Fry the contents of the sieve in the fat. Mix with the marinade, the rest of the wine and the venison.

Related Recipes:

Venison Escalope in Red Wine Sauce with Spinach Croquettes and Green AsparagusFor the venison cutlets in red wine sauce with spinach croquettes and green asparagus, first pound the venison... Beef Roast in Venison StyleWhen venison is missing… Game meat is already rare today and will certainly become rarer and more... Game Ragout Black Bread Dumpling BowlFor the venison ragout and black bread dumpling bowl, first preheat the oven to 180 °C top/bottom heat. For... Braised Venison LeafDice leek, onions, carrots and celery. Crush juniper berries, put half aside. Mix kitchen herbs, vegetables... Venison Medallion in Nut Oil with Fig Shallot ChutneySeason the saddle of venison medallions with salt on both sides, sprinkle with Sezuchan pepper and now sear... Nordic Saddle of VenisonFor Nordic saddle of venison, first remove the white skins from the saddle of venison. Mix the parsley and... Venison Ragout with Dried Plums in Prince Sauce and Pear CompoteSoak dried plums in red wine and cinnamon for a few hours. Dice the meat, removing fat and tendons. Melt the... Venison Fillet in Red Wine Sauce with Krutloeable and Cranberry Pearhalf an hour, simply season venison fillet with salt and pepper. In a frying pan, sear on all sides in hot oil... Leg of Venison in Chocolate Sauce with Potato Loaf and SaladFor the venison leg in chocolate sauce with potato loaf, finely pound or mix the spices in a mortar or food... Winter Barbecue – Venison SkewersFor the venison skewers, first prepare the marinade. To do this, finely crush peppercorns and juniper berries...