Ragout with grapes
Time
Preparation time: 30 min.
Cooking or baking time: 2 hours 15 minutes
Total preparation time: 2 hours 45 minutes
One time or another, I get game with a hunter from my region. I know where the venison comes from and I am sure that it is not a goose that does not have the typical wild taste and this time there was something of deer: ragout with grapes and zucchini.
ingredients
- 1 kg of venison goulash from the club
- 2 medium zucchini
- 350 g red grapes without seeds
- 750 ml of dry red wine
- 750 ml grape juice red
- 350 g red onions
- 2 bay leaves
- 5 juniper berries
- 1 tbsp rosemary
- 1 heaped EL tomato paste
- 8 soft plums
- Salt and black pepper
- 2 tablespoons of butter lard
preparation
- Skin the onions and cut into small cubes.
- Finely chop soft plums.
- Rinse the zucchini and cut into slices approx. 3 mm thick.
- Rinse the grapes and pluck from the vine, halve ¼ of the grapes, these give the ragout some fruit acid, leave the rest completely.
- I tasted the red wine open and found it good to have a stake in the ragout here. :)
- Heat the clarified butter in a casserole, sauté the meat in 2-3 portions, season with salt and black pepper.
- Add the onion with the tomato paste and sauté briefly for about 2 - 3 minutes, then deglaze the whole with about 200 ml of red wine and let it boil down well. Add 200 ml of red wine again and let reduce and then fill up with the remaining red wine and the grape juice until the meat is covered with liquid.
- Add the spices (laurel, juniper berries, rosemary) and the plums and let the ragout stew for about 2 1/4 hours on a small heat. Now and then stir.
- Approximately 5 minutes before the end of the ragout, add the zucchini slices and half the grapes and simmer.
- Add the whole grapes shortly before serving and warm briefly.
- Season the ragout again and season. I served the shrimp with penne.
