Venison ragout with squash

Name: Venison ragout with squash
Prep time: 30 min
Total time: 120 min
Yield: 4
Ingredients: oil for frying; 800 g stewing venison; ¾ tsp salt; 1 tbsp white flour; 4 red onions; 2 garlic cloves; ½ tbsp harissa; ¼ tsp cinnamon; 500 g squash; 2 dl red wine; 4 dl game stock; 80 g dried figs; salt and pepper to taste

Ingredients

4 people

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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

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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4 people

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