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Venison Ragout with Croutons and Potato Noodles

Venison Ragout with Croutons and Potato Noodles

Learn how to prepare a tasty and warming venison ragout recipe to serve with croutons and potato noodles. Follow the easy steps below!

12 November, 2018
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serves for


total time

3 HR 0 MIN


800 g (shoulder or neck), cubed
4 sprigs
Red wine vinegar
2 tbsp
Red wine
500 ml, dry
4 berries
1 tsp
Juniper berries
1 leaf
2 tbsp
2, chopped
2, chopped
2 stalks, chopped
1 clove, chopped
Tomato paste
1 tbsp
Game stock
200 ml
150 g, white, seedless
1 tbsp
100 g, sliced into strips
Cranberry jelly
1 - 2 tbsp
2 slices, crusts removed, cut into triangles
2 tbsp
600 g, floury
All purpose flour
100 g
3 tbsp
2 tbsp, ground


For the venison ragout

  • Place the venison in a bowl with the thyme. Pour over the vinegar and wine to cover the meat. Cover and marinate overnight in the refrigerator.
  • Take the meat out of the marinade, straining the marinade.
  • Place the allspice berries, peppercorns, juniper berries and bay leaf in a herb bag and tie it tightly.
  • Heat the oil in a pan and fry the meat on all sides. Add the vegetables, fry until they are slightly browned and stir in the tomato paste.
  • Pour in approx. 125 ml of the marinade and let it reduce. Repeat this step. Finally pour on the rest of the marinade.
  • Cover and simmer gently for approx. 1 hour.
  • Stir occasionally, gradually adding the game broth. Add the herb bag and simmer for a further 30 minutes.
  • Pour boiling water over the grapes, dip into cold water and peel. Place the grapes in a small pan with the butter.
  • Fry the bacon in a non-stick pan without oil for 2-3 minutes until brown. Drain on kitchen paper.

For the croutons

  • Heat the butter in a pan and fry the bread triangles until golden brown.

For the potato noodles

  • Steam the potatoes for approx. 30 minutes until done. Peel, mash and let cool.
  • Add the egg and enough flour to make a smooth, soft dough; it should not be sticky. Season with salt and nutmeg. With floured hands, make dough rolls, as thick as a finger and as long as a thumb, with pointed ends.
  • Bring salted water to a boil in a large pan. Add the potato noodles and simmer for 2-3 minutes until they float to the top.
  • Take out with a slotted spoon, dip into cold water and drain.
  • Take the meat out of the sauce.
  • Remove the herb bag and sieve the sauce.
  • Bring it back to the boil to reduce slightly if necessary.
  • Return the meat to the sauce and season with salt, pepper and cranberry jelly.
  • Fry the grapes gently. Heat the butter and cob nuts in a pan and heat the potato noodles.
  • Serve the ragout on plates.
  • Sprinkle with the bacon and grapes and serve with the croutons and potato noodles.

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