Beef & Game
Venison Ragout with Red Wine and Mushrooms
Do you love game? This venison ragout by chef Marcel Ihnačák will win you over. It is based on root vegetables with bacon, dried cranberries and tomato purée, finished with brown mushrooms and red wine. Serve it with garlic toast, sautéed potatoes or homemade mashed potatoes.
Prep: 1 h 45 min
Servings: 8
Energy: 72 kcal per serving
Method
01.
Heat the oil in a large pot. Add the celeriac and carrots cut into smaller pieces, salt, pepper, finely chopped onion, bay leaves, allspice, finely chopped garlic, finely chopped bacon and cranberries…
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