📍 Where this dish comes from: Cologne · Cologne Cathedral
Discover the history of this region →
Discover the history of this region →
Venison has been the centrepiece of German forest cuisine for centuries, and this ragout captures everything that makes wild game cooking so compelling — the deep, complex gaminess of the meat, the resinous warmth of juniper, the acidity of red wine, and the striking tartness of Preiselbeeren (lingonberries) that cuts through the richness with perfect precision. A dish that smells of pine forests and tastes of pure German wilderness. Serve over cauliflower mash for the full experience.
What You’ll Need
Servings: 4 servings
Calories: 420kcal
Ingredients
- 800 g venison shoulder cubed
- 3 shallots halved
- 4 cloves garlic
- 300 ml dry red wine
- 300 ml venison or beef stock
- 8 juniper berries crushed
- 3 sprigs fresh thyme
- 2 bay leaves
- 3 tbsp lingonberry jam (no added sugar) or fresh cranberries
- 3 tbsp lard
- 1 tbsp cognac
- Salt and black pepper
Instructions
- Pat venison dry. Brown deeply in lard over high heat in batches. Set aside.
- Sauté shallots until caramelised. Add garlic, juniper, thyme, and bay.
- Pour in cognac and wine. Reduce by half.
- Add stock and venison. Braise covered at 160°C oven for 2 hours.
- Stir in lingonberry jam. Simmer 10 min uncovered. Season generously. Serve with cauliflower mash.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 50g | Fat: 18g | Fiber: 1g
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Health Benefits
- Venison is among the leanest, most protein-dense meats with exceptional iron and B12 content.
- Juniper berries contain terpenes studied for their antioxidant properties and have traditional use as a digestive aid.
- Lingonberries are rich in anthocyanins, antioxidants studied for their potential cardiovascular benefits.
Pairs Well With
- Braised Red Cabbage with Apple & Caraway
- Kohlrabi & Gruyère Gratin