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Hirschragout – Venison Ragu

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Ingredients

800 g Venison or 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 Lard or vegetable oil
200 ml Beef stock or water

Hirschragout – Venison Ragu

  • 4 h 20 min
  • Medium

Ingredients

Directions

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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!

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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.
Transfer to a plate, cover to keep warm.

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.

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