Ingredients
-
800 g Venisonor beef
-
500 g Onion
-
200 ml Red wine
-
2 pcs Bay leaf
-
1/2 tsp Black pepper whole
-
3 pcs Pimento
-
2 pcs Clove
-
1/2 tsp Cinnamon
-
to taste Salt
-
for frying Lardor vegetable oil
-
200 ml Beef stockor water
Directions
For the first time, I tried venison in Austria, in the office canteen. Hirschragout, or venison ragu, is a traditional Austrian dish in a hunting season. Venison is also used for schnitzels but ragu is more widespread. I’ve just recently started using it in cooking. My favorite farm shop sells it every year but I bought it only this year on the seller’s recommendation. Now I’m always checking in to see if they have some 🙂 Venison can also be sourced from deer farms which is a thing I didn’t know about before 🙂 Venison is great. It’s dark, lean, tender, and delicious. I prepare it in red wine with cinnamon, clove, and black pepper. It turns out amazing.
This recipe can also be applied to beef, it’ll be great!
Enjoy!
Today's visits: 1.
Steps
|
1
Done
|
Cut the meat into 4 cm cubes. Season with salt and pepper on both sides and cook over high heat until it turns brown. |
|
2
Done
|
Cut the onion into half-circles. |
|
3
Done
|
Cook the onion over medium/low heat until soft and caramelized for around 20-25 min. The onion should turn golden brown. Don’t fry it! It’s important for the taste of this ragu. |
|
4
Done
|
When the onion is done, increase the heat, add the wine and cook until ½ of liquid is evaporated. |
|
5
Done
|
In a pot, add the meat, onion and wine, spices, salt. Cover with beef broth by ⅔. |
|
6
Done
|
Bring to a boil. Meanwhile, preheat the oven to 120 degrees. Cover the ragu with a lid, transfer to the oven and cook for 4-5 hours until the meat is fork-tender. |
|
7
Done
|
To prepare a thick gravy, add 2 tbsp flour to the onions and cook for 2 min, then add the wine, or, when the meat is done, take it out, warm up the gravy, add 1 tbsp starch and let boil for 1 min, then transfer the meat back and combine. |
