»ML« Dürrenzimmern Mönchsberg Lemberger – Großes Geweih

Ingredients

• 1000 gVenison leg meat
• 400 gChanterelles, cleaned
• 3 tbspClarified butter for searing
• 250 gSoup greens (carrot, celery, leek)
• 2 piecesOnions, diced
• 1,5 tbspTomato paste
• 500 mlRobust dry red wine
• 400 mlGame stock
• 8 piecesJuniper berries, crushed
• 2 piecesBay leaves
• 2 tbspLingonberry preserves
• 4 piecesSmall, firm pears
• 200 mlDark cherry juice
• 1 pieceCinnamon stick
• 1 pinchSalt and black pepper

Preparation

1. 1Cut the venison into approximately 3 cm cubes, pat dry, and season with salt and pepper.
2. 2Heat the clarified butter in a roasting pan and sear the meat in batches until browned, then remove and set aside.
3. 3Sauté the diced soup greens and onions in the drippings until golden brown. Add the tomato paste and roast briefly until it caramelizes to a dark red.
4. 4Deglaze with about 300 ml of the red wine and let it reduce almost completely. Repeat this process, then pour in the remaining wine and the game stock.
5. 5Return the meat to the pot along with the juniper berries and bay leaves, and simmer over low heat for approximately 80 to 90 minutes.
6. 6Meanwhile, peel the pears (keeping the stems intact) and poach them in a syrup of cherry juice, 100 ml of red wine, and the cinnamon stick over medium heat for about 15-20 minutes, until tender but firm and colored dark red.
7. 7In a separate pan, sauté the chanterelles briefly over high heat with a little butter, season with salt, and set aside.
8. 8Once the meat is tender, strain the sauce through a sieve or remove the whole spices. Stir in the lingonberries and thicken the sauce with a little cornstarch if necessary.
9. 9Add the chanterelles to the ragout and let everything rest briefly. Serve the venison ragout on preheated plates with a halved red wine pear.