Wild - December 12, 2019

Venison ragout in pumpkin with cranberry dumplings

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, 4 dariol moulds (alternatively soufflé moulds)

Ingredients

• 1 kg deer shoulder,
into 4 x 4 cm cubes
cut
• 5 tbsp oil
• 2 tsp tomato paste
• 500 ml red wine
• 1 l vegetable stock
• 300 g root vegetables
(Celery, carrot)
• 200 g onions,
finely diced
• 4 tbsp cranberry jam
• 30 g game spices (bay leaf,
Allspice, juniper,
black pepper
and coriander, everything
roasted and
mortared, alternatively
Ready-made seasoning)
• Shell abrasion /
Lemon and orange
• Salt and pepper
• Corn starch for thickening
• 1 Hokkaido pumpkin

For the cranberry buns:
• 500g flour
• 50 g fresh yeast
(or 2 packets
Dry yeast)
• 2 tsp sugar
• 1 tsp salt
• 2 eggs
• 2 tablespoons butter
• 250 ml milk
• 200 g cranberries

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preparation

➊ For the game ragout, sweat the onions in a pan, then add the root vegetables and fry a little. Add the tomato paste and the game spices and pour in the red wine.

➋ In the meantime, season the venison shoulder with salt and pepper and sear it with a little oil on a closed grill plate or a fire plate. Then add it to the game stock, reduce the red wine and pour in the vegetable stock and braise until the meat is nice and tender. Season with salt and pepper and lemon and orange zest. Mix together a little cornstarch and water and give the ragout the desired consistency.

➌ For the cranberry buns, grease 4 dariol molds (alternatively soufflé molds) with butter and set aside.

➍ Make a yeast dough from the ingredients and leave to rest for 50 minutes. Then divide the dough into 4 equal pieces and spread the cranberries on top. Keep some of the cranberries for the ragout. Fold each piece of dough and place it in a mold with the opening facing downwards.

➎ Heat a grill with a lid to 180 °C and bake the Buchteln for about 20 minutes until golden brown. Season the ragout with cranberries and serve in the hollowed-out pumpkin with the Buchteln on the side.

Recipe by Thomas Ellwanger

Thomas is a passionate cook and is in demand not only as head chef at Fisbacher Gastronomie in Flachau when it comes to culinary know-how and sophisticated recipes. He is part of the internationally successful BBQ team Goli & Chef Partie and has mastered the sophisticated art of grilling and barbecue inside out. The shoot took place on the Rostatt organic farm near Bischofshofen.

Recipe first published in FIRE&FOOD Magazine 04/2018