Venison Ragout with Prune Sauce and Pear Compote

(38 votes)
Total Time Icon
Total time: 2 hours 30 min
Preparation Time Icon
Prep time: 30 min
Rest Time Icon
Rest time: 2 hours
Yield Icon
Enough for 6 people

🍓 Ingredients

1.000 grams Deer goulash
100 grams Gingerbread (Printen natural without chocolate)
800 grams Pears
500 milliliters Wine red
200 milliliters Wine white
300 grams Root vegetables (carrots celery leek onions)
1 tablespoon Tomato paste
4 Bay leaves . fresh
10 Juniper berrys
2 tablespoons Clarified butter
1 tablespoon Vanilla sugar
  Salt and pepper
12 Prunes (soaked in red wine with cinnamon)

🍽 Instructions

Clean the meat, brown well in a roasting pan, it is best to proceed in batches so that the meat browns better. After 5 minutes, add the coarsely chopped root vegetables and sauté with the meat.

Stir in tomato paste and spices, stew briefly, being careful not to burn anything. Deglaze with red wine and boil for 10 minutes. Add 1 liter of water (it is also possible to add a glass of game stock), bring to a boil and simmer over medium heat without a lid for 1 hour. Peel, quarter, core and dice the pears. Simmer in white wine with the vanilla sugar for 2 minutes and coarsely puree (works well with a blender, be careful not to make it too fine).

Remove the cooked meat and vegetables from the sauce, this is best done with a ladle.

Separate the vegetables from the meat as far as possible and strain them through a sieve into the sauce liquid, keep warm.

Dissolve diced Printen in the sauce.

Add the meat back to the sauce, as well as the prunes soaked in red wine with cinnamon. Heat briefly, but do not boil. Serve the venison stew together with the pear compote and fresh spaetzle (recipe in my profile).

The pear compote also takes well to a slight chili note, makes the whole thing a bit more refined and harmonizes well with the sweetness of the fruit. As a substitute for Printen, you can also use excellent Dutch fruit cake.

📊 Nutrition Facts

Nutritional values per serving:


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