Venison ragout with squash

Venison ragout with squash

Total: 2 hr | Active: 30 min.
lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 389 kcal
, Fat: 7 g
, Carbohydrate: 25 g
, Protein: 47 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

oil for frying
800 g stewing venison X
¾ tsp salt
1 tbsp white flour, to dust

To braise

4 red onions, cut into wedges
2 garlic cloves, squeezed
½ tbsp harissa
¼ tsp cinnamon
500 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
2 dl red wine
4 dl game stock
80 g dried figs, quartered
salt and pepper to taste
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How it's done

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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.

Good to know
Serve with: Polenta

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