Venison ragout with chanterelles and mashed potatoes recipe

Venison Ragout with Chanterelles and Mashed Potatoes recipe

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Recipe intro

This recipe for Venison Ragout with Chanterelles and Mashed Potatoes is a hearty and flavorful dish that combines tender venison meat with earthy chanterelle mushrooms. The ragout is simmered in a rich and savory sauce, creating a comforting and satisfying meal. Served over creamy mashed potatoes, this recipe is perfect for a cozy dinner or special occasion. The combination of venison, chanterelles, and mashed potatoes creates a delicious blend of flavors and textures that will leave you wanting more.

Keywords: venison, ragout, chanterelles, mashed potatoes, flavorful.

Venison ragout with chanterelles and mashed potatoes recipe details

Venison ragout with chanterelles and mashed potatoes recipe, recipe Rating: 4.8
Number of votes:133 

Ingredients

	For the ragout:
3	shallots
3	juniper berries
¼	celeriac
1	carrot
200 g	chanterelles
500 g	stewing venison, finely diced
1 pinch(es)	cinnamon powder
1 pinch(es)	ground cloves
1 pinch(es)	mild paprika powder
	sea salt and pepper
1 glass(es)	dry white wine
200 g	single cream
½ bunch(es)	parsley
	For the mashed potatoes:
600 g	potatoes, floury variety
	salt
250 g	single cream
120 g	butter
	freshly ground nutmeg
	pepper
	For the onions:
4 tbsp	butter
2	onions

Instructions

First prepare the mashed potatoes and keep warm until the ragout is cooked.

Peel and dice the potatoes. Cook in salted water until soft, then drain and press through a potato ricer. Heat the single cream and butter in a saucepan and stir into the puréed potatoes. Season to taste with salt, nutmeg and pepper.

Cut the onions in rings. In a skillet, heat the butter and sauté the onions over low heat until golden brown.

Finely chop the shallots and slightly crush the juniper berries. Peel and dice the celeriac and the carrot. Clean the chanterelles and half or quarter larger ones.

Sauté the shallots, add the venison with the prepared vegetables and chanterelles, the juniper berries, cloves and cinnamon. Cook for 5 minutes over high heat, stirring constantly. Deglaze with white wine and single cream and cook until the ragout has thickened a little. Stir in the chopped parsley. Season to taste with salt and pepper.

Serve the ragout with the potato purée and the onions.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a