Reindeer Ragout with Bread Dumplings, Brussels Sprouts and Death Cap Mushrooms

Ingredients

• 800 g reindeer meat (pre‑cooked, shoulder)
• 400 g onions
• 2 Garlic cloves
• 1 bundle vegetable stock mix
• vegetable oil
• Sweet Paprika Powder
• 1.5 tbsp tomato paste
• 200 ml dry red wine
• 450 ml game stock
• 5 stale rolls (from yesterday)
• 1 onion
• 1 bundle parsley
• 5 tbsp clarified butter
• 160 g flour
• Salt
• 100 ml milk
• 3 eggs
• flour (for the work surface)
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• pepper (ground)
• 350 g fresh Brussels sprouts
• 300 g death cap mushrooms
• 3 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   Wash, pat dry and cut the reindeer meat into bite‑size pieces. Peel and finely chop the onions and garlic. Roughly divide the vegetable stock mix. Heat 2 tbsp oil in a pot and sear the meat on all sides until browned. Sprinkle with paprika, remove and set aside. Sauté the onions, garlic and vegetables in the pan fat, stir in tomato paste and deglaze with half the wine. Reduce almost completely while stirring, add the remaining wine and stock, return the meat and simmer over medium heat for about 1½ hours.

2. 2.

   Meanwhile, cut the stale rolls into small cubes. Peel and finely chop an onion. Wash and dry‑shake parsley, remove leaves and finely chop. Heat 3 tbsp clarified butter in a pan. Toast the roll cubes until golden‑yellow, then set aside. Add remaining butter to the pan, sauté onion and parsley over medium heat, remove from heat and let cool.

3. 3.

   In a bowl whisk together flour, a pinch of salt, milk and eggs to make a dough. Fold in the roll cubes and onion‑parsley mixture, cover and rest for about 30 minutes.

4. 4.

   Bring a large, preferably oval pot of salted water to a vigorous boil. Knead the dumpling dough well and shape into four long rolls about 4 cm thick on a floured surface. Place in the pot, bring to a brief boil, lower heat and cook the dumplings in a partially covered pot for 30–45 minutes over low heat.

5. 5.

   Halfway through the ragout’s cooking time add herbs and spices, season with salt and pepper.

6. 6.

   Wash, trim and blanch Brussels sprouts in boiling salted water for 10–15 minutes, drain, shock in cold water and let dry well.

7. 7.

   Clean the mushrooms and quickly sauté them in a hot pan with 1 tbsp butter. Season with salt and pepper.

8. 8.

   In another pan toss the Brussels sprouts in 2 tbsp melted butter and season with salt, pepper and nutmeg.

9. 9.

   Remove spices from the ragout and taste again. Take the dumplings out of the water, drain well, slice diagonally, place upright on pre‑heated plates. Arrange the ragout, mushrooms and Brussels sprouts around them and garnish with parsley before serving.