Venison Stew with Cranberries and Spatzle

Let the handler draw the bone from the leg and if possible a little bit more bone shape. Cut the meat into strips about 2 x 5 cm long and 1 cm thick. Then rinse, peel and clean the vegetables, cut them into coarse pieces. Dice the fat bacon very finely and fry it in a large pan at a low temperature, then fry the game strips briefly and vigorously on all sides, seasoning with salt and pepper. Remove from the pan and put aside.

In the same fat, fry the bones and the vegetables, then deglaze with the wine and the port and fill up with water so that everything is just covered. Stir in the allspice, juniper berries, paradeis pulp, orange peel and bay leaves and boil the stock for an hour at low temperature, then strain it.

Sauté the game strips in the Reindl with the butter, seasoning with salt and pepper and dusting with flour.

First deglaze with gin and then add the sauce. Boil gently for 15 minutes, meanwhile cook the spatzle separately until al dente.

Finally, season the sauce again, perhaps with a pinch of sugar, and serve the ragout with the drained spatzle.

Marinated salmon with horseradish mayonnaise Clear soup with beet and celery Venison ragout with cranberries and spatzle Scho

Related Recipes:

Roasted Leg of Venison with Fresh FigsRinse figs, cut in half and steam in port wine until soft. Season the leg of venison with salt and pepper... Saddle of Venison in Juniper Cream with MushroomsMarinate the red cabbage the day before with the ingredients of the 1st part. Melt butter, caramelize sugar... Venison Stew with Red Cabbage and Potato NoodlesFor the venison ragout, prepare the ragout first. For the ragout, turn the meat in flour and moisten well... Pheasant Breasts with Jerusalem Artichoke and Champagne CabbageFor the pheasant breasts with Jerusalem artichoke and champagne cabbage from the pheasant, remove the breasts... Roe Deer Meatballs with Red Wine Porcini MushroomsA delicious mushroom dish for any occasion! For the stock, clean the shallots and cut them into strips. Brown... Saddle of Venison Under the Porcini Mushroom Crust – * – K.HauserA delicious mushroom dish for any occasion! (*) Deer loin under the porcini mushroom crust on cabbage and two... Game Stock – Basic RecipeFor the 1st pass, chop game bones into walnut size, clean, rinse and dice vegetables and marinate together... Venison Stew with Orange SauceCan be prepared well like any ragout and then only needs to be reheated when the guests are at the door Cut... Shoulder Roast with SparrowsChop the vegetables. Cut onion into cubes. Do both with 1/2l vinegar, wine, water and spices for 3 min. Add... Fried Noodles with PorkPerhaps your new favorite bean dish: 1. cook the noodles in salted water, drain and toss with a tiny bit of...