Venison ragout and steak from the Gerbehof Nature Resort (German organic cuisine)
The eco-hotel shared one of its favorite recipes with us, featuring venison straight from the forest and prepared in the traditional style of the Lake Constance region.
Ingredients
- 500 g Venison
- 4 pieces Venison steak
- 1 l Game stock
- 100 g Carrots
- 100 g Celery
- 100 g Onions
- 100 g Leek
- 200 ml Red wine
- 1 tbsp Tomato paste
- Wild spices (or allspice, bay leaves, juniper berries, cloves)
- Cranberry jelly
Instructions
- Cut the meat into 1-cm cubes.
- Wash, trim, and cube the vegetables.
- Season the meat with salt and pepper, then sear it in hot oil, and finally add the vegetables and cook them together.
- When everything is browned, add the tomato paste, stir briefly, and let it simmer for a moment.
- Deglaze with red wine, scraping the mixture off the bottom. Repeat this process two or three times.
- We only add the game seasoning and all the other spices now.
- Add the game stock and let it simmer over medium heat.
- After about 20–30 minutes, the meat should be cooked through; season to taste if necessary.
- Ten minutes before the ragout is ready, season the steaks with salt and pepper, sear them in a hot pan. (Depending on their thickness, cook them for two minutes on each side, then let them rest, wrapped in foil, to retain the juices.)