📍 Where this dish comes from: Polish–Belarusian border · Białowieża Forest
Discover the history of this region →
Discover the history of this region →
Sarnina — roe deer venison — is prized in Polish game cooking for its tenderness relative to other wild meats. This ragout leans on mushrooms and a reduced wine sauce to complement the meat’s naturally lean, delicate character.
What You’ll Need
Servings: 6 servings
Calories: 340kcal
Ingredients
- 2 lbs venison (roe deer) cubed
- 1 cup dry red wine
- 1 onion sliced
- 8 juniper berries crushed
- 2 bay leaves
- 3 tbsp oil
- 12 oz mushrooms sliced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Combine venison, wine, onion, juniper, and bay leaves in a bowl. Marinate refrigerated at least 6 hours.
- Remove venison, patting dry, and reserve the marinade.
- Heat oil in a large pot over medium-high heat. Brown venison in batches, 4–5 minutes per batch. Set aside.
- Add mushrooms to the pot and cook 6–8 minutes until browned.
- Stir in tomato paste, then add the reserved marinade and broth.
- Return venison to the pot, bring to a simmer, cover, and braise 1 hour 30 minutes until tender.
- Stir in cream and warm through without boiling.
- Season with salt and pepper and serve hot.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 34g | Fat: 18g | Fiber: 1g
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Health Benefits
- Venison is exceptionally lean, providing high-quality protein with minimal fat.
- Mushrooms add fiber and B vitamins to the dish.
- A naturally lower-fat game option that still fits comfortably into a ketogenic meal.
Pairs Well With
- Polish Cauliflower Kluski, Almond Flour Dumplings
- Polish Buraki Zasmażane, Sautéed Beets