Venison ragout with berries

Spice the venison with paprika, thyme and black pepper. Fry it in a hot oil until well coloured and season with salt.

Add the diced vegetables, the garlic and bacon and sauté until the vegetables are soft. Add the red wine. Mix the vinegar, tomato paste, mustard and lemon zest in and add the cranberries.

Combine with the meat stock and let it gently simmer for about an hour. When the venison is tender, add the cornflour, heat it up gently and season with salt and pepper.

Serve with fettucine.

Top the ragout with crème fraîche.

Serves 4

Preparation: 30 mins

Time to cook: 1 hour

Venison ragout with berries


Venison ragout

400 g venison (diced in 1cm cubes)
1 tsp paprika
½ tsp dried thyme or 1 tsp fresh thyme
salt and black pepper
100 ml vegetable oil
½ cup finely diced carrot, leek and celery
2 cloves crushed garlic
1 rasher of bacon (finely sliced)


To serve


100 ml red wine
½ tsp vinegar (red wine or balsamic)
1 tbsp tomato paste
1 tsp dijon mustard
zest of ½ lemon
70 g cranberries
100 ml meat stock
1 tbsp cornflour (mixed in water)
Salt and pepper
100 ml crème fraîche

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