deer ragout with blueberries
Lightly coat the venison stew in flour and sauté in butter. Season to taste with salt and pepper. Place the meat in a large casserole dish. Fry sliced onions and crushed garlic in some butter until the onions turn glassy. Spoon this preparation with the meat. Place a bouquet of herbs in the pot. Season further with pepper, salt, cloves and crushed juniper berries. Add a glass of red wine, a jar of tomato paste and game stock until the meat is submerged. Let simmer covered for one and a half to 2 hours on low heat. Stir frequently and check towards the end if the meat is cooked enough.
Meanwhile, make jam of the blueberries with cassonade sugar and a few tablespoons of cocoa powder. Save a few specimens of the blueberries for the finishing touch. Add to the ragout: fried lean bacon, the blueberry jam and a glass of cognac. Mix well and let simmer for a while before serving. On the dinner plate: a scoop of ragout finished with a few berries. Serve with a potato preparation of your choice.
ingredients - info deer stew plain flour butter salt and pepper bacon shallots garlic red wine

deer ragout with blueberries

tomato puree cloves juniper berries bay leaf game stock blueberries brown sugar cocoa powder cognac
One of the most classic game stew preparations. Replace venison or doe with wild boar or marcassin and the stew will remain just as tasty. Even ordinary beef stew as a basic product makes it particularly OK. After all, it's the sauce that steals the show!
Nederlands - français
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Belgian Cuisine and more creative cooking
ingredients - info deer stew flowing flour butter salt and pepper bacon shallots garlic red wine
Lightly coat the venison stew in flour and sauté in butter. Season to taste with salt and pepper. Place the meat in a large casserole dish. Fry sliced onions and crushed garlic in some butter until the onions turn glassy. Spoon this preparation with the meat. Place a bouquet of herbs in the pot. Season further with pepper, salt, cloves and crushed juniper berries. Add a glass of red wine, a jar of tomato paste and game stock until the meat is submerged. Let simmer covered for one and a half to 2 hours on low heat. Stir frequently and check towards the end if the meat is cooked enough.
Meanwhile, make jam of the blueberries with cassonade sugar and a few tablespoons of cocoa powder. Save a few specimens of the blueberries for the finishing touch. Add to the ragout: fried lean bacon, the blueberry jam and a glass of cognac. Mix well and let simmer for a while before serving. On the dinner plate: a scoop of ragout finished with a few berries. Serve with a potato preparation of your choice.
Ingredients Directions

deer ragout

with blueberries

tomato puree cloves juniper berries bay leaf game stock blueberries brown sugar cocoa powder cognac
One of the most classic game stew preparations. Replace venison or doe with wild boar or marcassin and the stew will remain just as tasty. Even ordinary beef stew as a basic product makes it particularly OK. After all, it's the sauce that steals the show!
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Belgian Cuisine and more creative cooking
Nederlands
français