Game Meat Stew
ready in 2 h. 30 min.
- For the ragout
- 2 Tbsps vegetable oil
- 5 cups Venison shoulder (ready-to-cook, diced)
- 3 shallots (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tsp tomato puree
- ⅔ cup dry Red wine
- 1 tsp fresh rosemary (chopped)
- 1 tsp fresh thyme (chopped)
- ½ tsp fresh Sage (chopped)
- 1 bay leaf
- 3 Juniper Berry
- 1 ⅔ cups Game stock
- For the potato cakes
- 4 cups waxy potatoes (peeled, grated and drained)
- 1 egg
- 0.333 cup flour
- 1 tsp Corn starch
Heat the oil in a roasting dish and fry the meat all sides on a high heat. Add the shallots, garlic and tomato purée and stir well.
Deglaze with the wine, reduce slightly and then add the herbs and spices and top up with the stock. Season with salt and ground black pepper and braise on a medium heat for 90 min.
To make the potato cakes, carefully mix together the potatoes, egg, flour and the cornflour and season well with salt and ground black pepper. Heat quite a lot of oil in a pan and fry tablespoons of the mixture on both sides until golden brown. Keep the potato cakes warm until all are finished.
In another pan melt butter and fry the mushrooms, carrots, courgette and the pepper for 3-4 min until no more liquid remains. Add the vegetables to the meat and stir in the crème fraîche.
Season to taste and serve on preheated plates with the potato cakes. Garnish with chervil.