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Venison ragout or wild ragout (recipe by Ingrid Pernkopf)


  • 1 kg thrown deer meat (from the flail or shoulder)

  • 50 ml of oil or clarified butter

  • 150-200 g onion cubes

  • 20-30 g finely ground black bread crumbs

  • 30 g of tomato paste

  • Maybe 1-2 cloves of garlic Possibly

  • 1 bacon rind or 2 slices of peasant bacon

  • 100 g cranberry jam or compote

  • Approximately 500 ml of red wine

  • 50 ml of orange juice Approximately

  • 750 ml of beef soup or game stock (alternatively water with home-made soup wort or from the health food store)

  • salt

  • Homemade spice mix (alternatively crushed peppercorns, laurel and juniper berries)

  • Some thyme and marjoram

  • Balsamic vinegar to taste


For the sauce to the entire taste

  • Whipped cream, sour cream or crème fraîche

  • Stir starch in a little water


  • First clean the meat well and cut into cubes of approx. 3 cm in size.

  • Heat oil in a saucepan, add finely chopped onions (possibly also garlic), sauté light brown and remove again.

  • If necessary, add some fresh oil to the saucepan and roast the meat (and bacon rind) well, deglaze it with red wine, remove the gravy from the bottom of the pot and let it boil down. Repeat this process several times until the meat base has a nice dark color.

  • Add the tomato puree and the crumbs and roast again briefly. Again deglaze with red wine and let it boil down.

  • Add orange juice, soup, water or vegetable stock. Add the roasted onions and the spice mixture, a little salt and the cranberries.

  • Stewed ragout on the stove or in the preheated oven (at about 165 ° C) with repeated stirring for about 80 min soft steam. The meat should always be covered with liquid during cooking, if necessary add liquid if necessary.

  • Then lift out the meat with a hole maker. If necessary, pass the sauce and cook to taste with some starch or a little bit of sour cream or crème fraîche.

  • Season with thyme and marjoram, mix if necessary and season to taste spicy with salt, pepper and a dash of balsamic vinegar.

  • Re-insert the meat and heat briefly again.

Preparation time: about 25 minutes

Cooking time: about 80 minutes

Supplement recommendation: Bread dumplings, spaetzle, croquettes, noodles, red cabbage, glazed cabbage sprouts, mushrooms fried in butter

Variation possibilities

  • Instead of deer, use other venison such as deer, hare, chamois, wild boar and fallow deer, which may lengthen the cooking time depending on the meat quality and variety.

  • Roe deer, stag or wild boar leg prepared in the same way, but with a longer cooking time.

  • Refine the sauce with pickled green nuts and walnut schnapps.

  • Instead of adding cranberries to the Kornelkirschmarmelade sauce, bring in a few coarsely ground juniper berries and season to taste with gin.

  • Stir fried bacon cubes and mushrooms under the finished sauce or garnish with the ragout.

  • With gingerbread spice, finely ground gingerbread, cinnamon, spice, rosemary, sage, mustard seeds, chili, nutmeg, coriander or cloves vary in flavor.

  • Approximately Cut 150 g of mixed root vegetables into strips or cubes, boil until firm (take the casserole for infusion) and just add to it just before serving.

  • Add ginger jelly, fresh or candied ginger Season with red peppercorns and possibly pickled green peppercorns.

  • Cut into small diced Aranzini and season the sauce with orange liqueur.


Recipe by Ingrid Pernkopf



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