Venison Ragout

Ingredients

• 750 g venison (boneless)
• 1 onion
• 10 peppercorns
• 4 allspice berries
• 1 herb bundle
• 5 tbsp oil
• 0.5 l red wine
• juice of one organic orange
• 2 carrots
• 4 shallots
• 0.5 fresh mango
• 2 tbsp Light soy sauce
• 2 tsp cornstarch
• 3 tbsp white wine vinegar
• 4 tbsp sugar
• 2 pickled lingonberries
• 1 pack fresh spätzle
• 2 tbsp butter
• stalks of fresh marjoram
• salt (pepper)

Instructions

1. 1.

   Wash the venison and cut into cubes. Marinate overnight in a mixture of sliced onion rings, herb bouquet, peppercorns, allspice berries, 2 tbsp oil, orange juice, and red wine.

2. 2.

   The next day remove from the fridge, pat dry and brown in remaining oil in a pot, cover with the remaining marinade, and simmer covered over low heat for 1 hour until tender. Add more marinade if needed. Wash, peel, and cut carrots into thick diagonal slices. Peel shallots and cut into halves. Peel mango, separate from core. Fifteen minutes before cooking ends, gently fold in vegetables and mango pieces.

3. 3.

   Meanwhile cook spätzle according to package instructions, drain well. Whisk cornstarch with 3 tbsp marinade and soy sauce until smooth. Season venison stew with vinegar and sugar, stir in lingonberries. Add cornstarch mixture, bring briefly to boil so sauce thickens. Heat butter in a pan, toss spätzle briefly, garnish with marjoram leaves, and serve the venison ragout on plates.