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Wine with the meal Venison ragout with cranberries and napkin dumplings, served with Pinot Noir from New Zealand

Venison ragout with cranberries & napkin dumplings

Tender braised venison in aromatic red wine game jus, served with sweet and sour cranberries and fine napkin dumplings - a classic of game cuisine that impresses with its elegance and depth. The ragout gets its hearty note from herbs, root vegetables and juniper, which is perfectly balanced by the freshness of the cranberries. The dumplings absorb the sauce wonderfully and round off the dish harmoniously. A festive main course that is seasonal, aromatic and at the same time wonderfully wine-friendly.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main course
Cuisine Central European, Game cuisine
Servings 2 Servings
Calories 890 kcal

Cooking utensils

  • 1 Roasting pan or casserole
  • 1 Pot
  • 1 Cutting board & knife
  • 1 Cooking spoon
  • 1 Kitchen towel (for napkin dumplings)

Ingredients
  

Ragout

  • 600 g Roe shoulder diced
  • 1 Onion
  • 1 Carrot
  • 1 Piece of celery approx. 80 g
  • 1 tablespoon tomato paste
  • 250 ml Red wine
  • 300 ml Game stock
  • 1 sprig of rosemary
  • 2 Juniper berries
  • 2 Tbsp cranberries from the glass
  • 2 EL Oil
  • Salt & pepper

Napkin dumplings

  • 3 stale bread rolls
  • 100 ml Milk
  • 1 Egg
  • 1 Tbsp butter
  • Salt Pepper, nutmeg
  • Parsley chopped

Preparation
 

Preparation

  • Pat the venison dry, season with salt and pepper.
  • Dice the vegetables, cut the bread rolls into cubes.

Braise ragout

  • Heat the oil in a roasting tin, brown the meat well, remove.
  • Sauté the vegetables, add the tomato purée and roast briefly.
  • Deglaze with red wine, add the stock, rosemary and juniper.
  • Put the meat back in and simmer, covered, for 1½-2 hours.
  • Stir in the cranberries towards the end and season to taste.

Napkin dumplings

  • Pour warm milk over the rolls and leave to infuse.
  • Knead in the butter, egg, parsley, salt, pepper and nutmeg.
  • Wrap the mixture in a kitchen towel, shape into a roll and cook in gently simmering water for 25-30 minutes.
  • Cut into slices and fry briefly in butter.

Sideboards

  • Place the venison ragout on plates, arrange the dumpling slices next to it and cover with a little sauce.

Recommended sides:

  • Brussels sprouts with bacon
  • Red cabbage with apple
  • Celery puree

Nutritional values per portion

Calories: 890kcalCarbohydrates: 48gProtein: 56gFat: 46g
Keyword Autumn, Cranberries, Deer, Game, Napkin dumplings, Ragout
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