Venison Ragout

Ingredients

• 500 g boneless venison
• 250 g pork belly
• 1 tbsp butter
• 0.5 l red wine
• 1 bay leaf
• 6 juniper berries
• 10 peppercorns
• 3 onions
• 2 tbsp butter
• 1 tbsp flour
• 1 tbsp currant jam
• 1 package bread dumplings
• 0.5 bunch Parsley
• 2 Williams Christ pears
• 1 small glass lingonberries

Instructions

1. 1.

   Coarsely chop pork belly and brown it with the venison in butter. Deglaze with red wine, add spices and salt, cover, and simmer over medium heat for 1 hour. Let cool slightly, strain through a sieve, catch the broth, remove meat pieces and set aside.

2. 2.

   Peel and dice onions; sauté them in butter in a pot, dust with flour and brown while stirring. Deglaze with the collected cooking liquid, whisk into a smooth sauce, and stir in currant jam. Return meat pieces to the sauce, cover, and simmer gently for 15 minutes.