Venison ragout with minted new potatoes & vegetables

For the potatoes

Place the potatoes in hot water with salt and the fresh mint. Bring to the boil and cook for 15 minutes, then drain and add a knob of butter. Sprinkle with freshly chopped mint and keep warm.

For the venison

Season the venison with salt, pepper and mushroom powder, and sear in a heavy saucepan with a knob of butter and crushed garlic until brown. Ensure the venison is seared on all sides and that the meat remains rare. Remove and reserve in a warm place.

Deglaze the pan with the red wine and red wine vinegar. Reduce, add the meat stock, mustard, tomato paste and the fresh herbs.  Add the venison and place in a moderate oven for about 1 hour.  Uncover and allow to reduce before removing the bay leaf.

For the vegetables

Prepare the vegetables and steam until al dente. To serve, combine the venison, venison juices with the vegetables and sauce and bring to serving temperature. Serve with the minted new potatoes.

Serves 4

Preparation: 30 mins

Time to cook: 1 hour

Venison ragout with minted new potatoes & vegetables



400g diced venison
salt and cracked 4 peppercorn mix
mushroom powder
4 cloves of crushed garlic
2 cup of red wine
1 tbsp red wine vinegar
2 cup of meat stock
1 tbsp dijon mustard
1 tbsp tomato paste
½ tsp of thyme
1 tsp of chopped parsley
½ teaspoon of chervil
2 bay leaves


12 small potatoes
2 sprigs of fresh mint
100g of butter


1 courgette (turned into barrel shaped pieces)
2 carrots (or 12 baby carrots)
12 asparagus tips
12 small onions
12 snow peas
green beans cut into lozenges

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