Rehragout

Ingredients

• 1 kg venison stew meat (from the shoulder)
• 1 tbsp juniper berries
• 1 tsp white peppercorns
• 2 cloves
• 500 ml dry red wine
• Salt
• black pepper (freshly ground)
• 5 tbsp clarified butter
• 800 ml game stock
• 500 g small onions
• 1 tbsp brown sugar
• 150 g cranberries
• 400 g mixed mushrooms (e.g., chanterelles, trumpets)

Instructions

1. 1.

   Place the meat in a bowl, add the spices and pour over the wine. Cover and marinate in the refrigerator for about 24 hours.

2. 2.

   Preheat the oven to 160°C with upper and lower heat. Remove the meat and spices from the marinade. Pat the meat dry, season with salt and pepper. Heat 3 tbsp clarified butter and brown the meat in batches on high heat for 3-5 minutes. Return all the meat to the pot, pour in half of the marinade and simmer uncovered until the liquid has evaporated. Add the remaining marinade and stock, bring to a boil once, then braise in the oven for about 70 minutes.

3. 3.

   Peel the onions and halve the larger ones. Heat the remaining clarified butter and sauté them for about 6 minutes. Sprinkle brown sugar over them and caramelize. Add the washed cranberries, cook for 1-2 minutes, then remove from heat.

4. 4.

   Clean the mushrooms and fry them without added fat until the liquid has evaporated.

5. 5.

   Remove the meat from the sauce and keep it warm. Reduce the sauce for 5-10 minutes, then add onions, mushrooms and cranberries. Taste and serve.