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Venison Ragout with Juniper & Lingonberry

Wild venison shoulder slow-braised with aromatic juniper, red wine, and a finish of tart lingonberry.
Print Recipe
Prep Time: 25 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 45 minutes
Course: Main Course
Cuisine: German
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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