Venison Ragout with Cocktail Tomatoes and Spaetzle

Ingredients

• 600 g lean venison (pre‑cooked, from the hindquarter)
• 150 g cherry tomatoes
• 150 g green peas
• 1 green bell pepper
• 250 g mixed mushrooms (e.g., chanterelles, button mushrooms, and porcini)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp tomato paste
• 2 tbsp flour
• 50 ml dry red wine
• 2 crushed juniper berries
• a pinch ground rosemary
• a pinch ground thyme
• 300 ml game stock
• 150 ml Heavy Cream
• Salt
• ground pepper (from the mill)

Instructions

1. 1.

   Wash the meat, pat it dry and slice into thin strips. Wash the tomatoes and quarter them. Thaw the peas. Wash the bell pepper, quarter it, remove seeds and white membranes, then cut into thin strips. Clean the mushrooms and trim if necessary.

2. 2.

   Peel the onion and garlic and finely chop them.

3. 3.

   Heat 2 tbsp oil in a pan and sear the meat over high heat, turning occasionally. Remove and set aside. Sauté the onion and garlic in the residual fat until translucent, add the mushrooms and cook briefly. Then add the bell pepper, stir in the tomato paste, return the meat, dust with flour, lightly brown, and deglaze with wine. Mix in the spices and herbs, pour in the stock, and simmer over medium heat for about 10 minutes. Add the cream, tomatoes, salt, and pepper; let it thicken gently for another 5 minutes and adjust seasoning.

4. 4.

   Serve on a bed of spaetzle.