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!