INGREDIENTS (Serves 4)
- 800g venison, cut in 2cm pieces
- 300ml red wine
- 300ml port
- 500ml game broth
- 2 carrots
- 1 stick of celery
- ½ celery root
- 2 onions
- Rosemary and thyme
- 1 tsp allspice
- 3 bay leaves
- Tomato paste
- 125ml cream
FOR THE DEER RAGOUT
1 / Cut the carrots, celery and celery root into 1cm cubes and set aside.
2 / Heat a roasting pan or large pot with oil and a piece of butter and roast the meat on high heat from all sides. Remove the meat, add the vegetables with the tomato paste and roast in the same pan. Then, add the meat back again and deglaze everything with the two wines.
3 / After the red wine is a little reduced, add the stock, thyme, rosemary, salt, pepper, bay leaves and allspice and let the meat simmer over a low heat for 2 hours.
4 / After simmering for 2 hours, put the sauce through a sieve into a small pot and add some of the vegetables. Beat the remaining cream until stiff and add to the sauce along with a little butter, then blend together with a hand-held blender. Thicken with a little flour to taste. Put the meat back in the pot with the sauce.
FOR THE PUMPKIN GOAT CHEESE PUREE
1 / Halve the pumpkin, hollow it out and dice it. Heat a pot of oil and butter, roast the pumpkin in it a little and then deglaze with half of the cream and simmer slowly until it softens.
2 / Process the pumpkin with the goat cheese to a puree and season with salt, pepper and nutmeg. Place a large dollop in each dish and surround with the ragout.
Recipe from BAUCHGOLD: