Venison Ragout with Rösti

Ingredients

• 800 g venison (shoulder, pre‑cut)
• 200 g mixed forest mushrooms (e.g., chanterelles, chestnuts, porcini)
• 1 red bell pepper
• 2 carrots
• 1 Zucchini
• 3 shallots
• 2 Garlic cloves
• 2 tbsp plant oil
• 1 tsp tomato paste
• 150 ml dry red wine
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• 0.5 tsp fresh chopped sage
• 1 bay leaf
• 3 Juniper berries
• 400 ml game stock
• Salt
• Pepper (freshly ground)
• 600 g waxy potatoes
• 1 egg
• 60 g flour
• 1 tsp Cornstarch
• 1 tbsp butter
• 150 g crème fraîche
• parsley (for garnish)

Instructions

1. 1.

   Wash the venison, pat dry, trim and cut into bite‑size pieces. Clean the mushrooms and cut if necessary. Wash the bell pepper, halve, seed and dice into small diamonds. Peel carrots and slice thinly or julienne. Wash zucchini, clean and cube. Peel shallots and garlic, finely chop.

2. 2.

   Heat oil in a Dutch oven and sear the venison on all sides. Add shallots, garlic and tomato paste, sauté briefly. Deglaze with wine, reduce slightly, add herbs and spices, then pour in game stock. Season with salt and pepper, simmer over medium heat for 1½ hours.

3. 3.

   For the rösti, peel, wash, grate raw potatoes, squeeze out excess liquid. Mix egg, flour and cornstarch into the grated potatoes, season well. Heat oil in a pan, press about 1 tbsp of batter per patty, fry until golden brown on both sides. Keep warm until all patties are ready.

4. 4.

   In another pan melt butter, sauté mushrooms, carrots, zucchini and bell pepper for 3–4 minutes until liquid evaporates. Add this vegetable mixture to the venison ragout, stir in crème fraîche, adjust seasoning, then plate with rösti on warmed dishes and garnish with parsley.