Venison Ragout with Potatoes

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Venison Ragout with Potatoes
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
713
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie713 kcal(34 %)
Protein51.89 g(53 %)
Fat23.29 g(20 %)
Carbohydrates67.5 g(45 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A840.52 mg(105,065 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.12 mg(18 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.98 mg(89 %)
Niacin12.25 mg(102 %)
Vitamin B₆0.37 mg(26 %)
Folate64.76 μg(22 %)
Pantothenic acid0.29 mg(5 %)
Biotin2.94 μg(7 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C39.26 mg(41 %)
Potassium1,461.68 mg(37 %)
Calcium88.04 mg(9 %)
Magnesium82.59 mg(28 %)
Iron8.49 mg(57 %)
Iodine24.69 μg(12 %)
Zinc4.45 mg(56 %)
Saturated fatty acids10.5 g
Cholesterol239.58 mg

Ingredients

for
6
For the potato noodles
34 ounces potatoes
2 eggs
1 ½ cups flour (approximately)
1 tablespoon Semolina
salt (to taste)
freshly ground peppers
Nutmeg
3 tablespoons butter (for frying)
For the ragout
2 tablespoons Oil
salt (to taste)
peppers (to taste)
28 ounces Venison (from the leg); trimmed and cut into bite-size pieces
3 onions (diced)
2 cloves garlic (pressed)
1 bay leaf
2 cloves
3 carrots (diced)
1 tablespoon thyme (freshly chopped)
1 tablespoon rosemary (freshly chopped)
1.333 cups Red wine
1.333 cups Beef stock
3 ½ tablespoons butter
In addition
thyme
How healthy are the main ingredients?
potatoeggSemolinasaltNutmegonion

Preparation steps

1.
For the potato noodles, wash the potatoes and cook in their skins in salted water for about 30 minutes.
2.
Preheat oven to 400 degrees F.
3.
Season venison with salt and pepper. Heat the oil in a flameproof stew pot and quickly sauté the meat on all sides over a fairly high heat until browned. Remove from pan.
4.
Add onions to the pot and cook gently until translucent. Press in the garlic, add the bay leaf, cloves, carrots, thyme and rosemary and return the meat to the pot. Add the stock and wine, cover and braise in the oven for 60 minutes.
5.
Take the bay leaf and cloves out of the ragout, bring back to the boil once and season to taste. (thicken the sauce with a little gravy thickener or other thickening agent if necessary)
6.
Drain the potatoes, refresh in cold water, then peel and immediately push through a potato ricer. Leave to cool. Then add the eggs and enough flour and semolina to produce a shapeable dough. Season with salt, pepper and nutmeg.
7.
Using floured hands form the dough into small rolls as thick and as long as your finger with pointed ends. Heat a little butter in a frying pan and fry the noodles in batches until golden brown. Keep warm.
8.
Serve the potato noodles and venison ragout on warmed plates and garnish with thyme.