Venison Ragout with Wine

Preparation Time: 20 minutes
Cooking Time: 110 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

An excellent dish served with polenta, gnocchi, or bread dumplings.

First, thoroughly clean and wash all the vegetables. Cut the celery into small pieces, the carrots into slightly larger pieces, and the turnip into the largest chunks. Peel the onion and garlic, then finely chop them separately.
Wash the venison and pat it dry with paper towels. Cut it into approximately 3 cm pieces. In a bowl, mix the flour, salt, and pepper. Coat the meat pieces in the seasoned flour.
Heat a little butter and oil in a large pot with a thick bottom. Sauté the vegetables and onion in the hot fat for 4 to 5 minutes, stirring occasionally. Then add the garlic and sauté for another minute.
Transfer the sautéed vegetables and garlic to a plate. In the same pot, heat the remaining butter and oil. In batches, brown the floured meat pieces in the hot fat. Remove the browned meat and set it aside on the plate with the vegetables.
Add the cranberry jam and wine to the pot. Use a spatula to scrape the bottom well, loosening any caramelized bits from sautéing the vegetables and meat. Return the browned meat and vegetables to the pot, then add the broth. Season with rosemary and bay leaf. Bring to a boil, then reduce the heat, cover the pot, and simmer gently until the meat is completely tender (about 1.5 hours). Add more liquid (wine, water, or broth) as needed during cooking.
Once the meat is fully tender, taste the ragout and adjust the seasoning with salt and pepper if desired. Serve the dish with bread dumplings, polenta, or gnocchi.

Instead of cranberry jam, you can use redcurrant jam.