Venison ragout
Red deer meat is a traditional holiday dish ingredient in our family. This year I made some venison ragout.
Ingredients
500 grams red deer meat
½ tsp pepper
2 tbsp flour
1 big onion
0,5 liter red wine
2 bay leaves
2 whole dried cloves
6 whole black peppercorns
150 grams crème fraîche
1 tsp sweet paprika
Canned sweet lingonberries
Cut the meat into 3cm big cubes and roll in flour and pepper mixture. Heat about 4 tbsp of oil in a big frying pan and brown the meat at a high temperature. Add chopped onion, when the onion starts to color, add wine and spices. Cook on low heat with a lid for about 2 hours. When the meat is soft, take it out with a fork and pour the sauce through a sieve. Add the crème fraîche and bring to a boil, if the sauce is too thick, you can add a little water or wine. Add the meat to the sauce and let it simmer for 5 minutes. Serve with red cabbage, rice or potatoes and a tablespoon of lingonberries.
Fruity red wines like Pinot noir or Beaujolais are nice with this dish.
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This looks so homey and wonderful. I need to make friends with a hunter to track down some venison!