Game Meat Casserole with Croutons
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
3 h.
Preparation
Ingredients
for
4
- For the ragout
- 5.333 cups Venison (shoulder or neck), cubed
- 4 sprigs thyme
- 2 Tbsps Red wine vinegar
- 2 cups dry Red wine
- 4 allspice
- 1 tsp peppercorns
- 6 Juniper Berry
- 1 bay leaf
- 2 Tbsps Oil
- 2 onions (chopped)
- 2 carrots (chopped)
- 2 stalks Celery (chopped)
- 1 clove garlic cloves (chopped)
- 1 Tbsp Tomato paste
- ⅞ cup game Broth
- 1 cup seedless, white Grape
- 1 Tbsp butter
- ⅔ cup Bacon (sliced into strips)
- 1 Tbsp Cranberry jelly
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer, 1 Sieve
Preparation steps
1.
Place the venison in a bowl with the thyme. Pour over the vinegar and wine to cover the meat. Cover and marinate overnight in the refrigerator.
2.
Take the meat out of the marinade, straining the marinade. Place the allspice berries, peppercorns, juniper berries and bay leaf in a herb bag and tie it tightly.
3.
Heat the oil in a pan and fry the meat on all sides. Add the vegetables, fry until they are slightly browned and stir in the tomato paste.
4.
Pour in approx. 125 ml of the marinade and let it reduce. Repeat this step. Finally pour on the rest of the marinade. Cover and simmer gently for approx. 1 hour. Stir occasionally, gradually adding the game broth. Add the herb bag and simmer for a further 30 minutes.
5.
Pour boiling water over the grapes, dip into cold water and peel. Place the grapes in a small pan with the butter.
6.
Fry the bacon in a non-stick pan without oil for 2-3 minutes until brown. Drain on kitchen paper.
7.
For the croutons, heat the butter in a pan and fry the bread triangles until golden brown.
8.
For the potato noodles: Steam the potatoes for approx. 30 minutes until done. Peel, mash and let cool.
9.
Add the egg and enough flour to make a smooth, soft dough; it should not be sticky. Season with salt and nutmeg. With floured hands, make dough rolls, as thick as a finger and as long as a thumb, with pointed ends.
10.
Bring salted water to a boil in a large pan. Add the potato noodles and simmer for 2-3 minutes until they float to the top. Take out with a slotted spoon, dip into cold water and drain.
11.
Take the meat out of the sauce. Remove the herb bag and sieve the sauce. Bring it back to the boil to reduce slightly if necessary. Return the meat to the sauce and season with salt, pepper and cranberry jelly.
12.
Fry the grapes gently. Heat the butter and cob nuts in a pan and heat the potato noodles.
13.
Serve the ragout on plates. Sprinkle with the bacon and grapes and serve with the croutons and potato noodles.
