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
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.
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