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- Venison ragout with squash
Venison ragout with squash
Nutrition facts per serving:
- Energy in kcal about 389
- Fat about 7g
- Carbohydrates about 25g
- Protein about 47g
This is needed
This is needed
for 4 people
Meat
- oil for frying
- 800 g stewing venison X
- 1 tbsp white flour, to dust
- 0.75 tsp salt
To braise
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- 4 red onion, cut into wedges
- 0.5 tbsp harissa
- 2 garlic clove, squeezed
- 500 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
- 2 dl red wine
- 0.25 tsp cinnamon
- salt and pepper to taste
- 4 dl game stock
- 80 g dried figs, quartered
And that's how it's done
And that's how it's done
Meat
Heat a dash of oil in a frying pan. Salt the meat, dust with flour and brown for approx. 5 mins. per batch. Remove, reduce the heat. Wipe the cooking fat from the pan, add a little oil if necessary.
To braise
Sauté the onions, garlic, harissa and cinnamon for approx. 3 mins. Add the squash and cook briefly. Pour in the wine and reduce to half the amount. Pour in the stock, bring to the boil. Reduce the heat, add the figs and meat, cover and braise over a low heat for approx. 1½ hrs., season.
