Ragout of venison with hunter sauce

Yield: Serves six 140 g portions

Ingredients

MEATBALLS

  • 500 g (1 lb) Ground venison
  • 100 g (½ cup) chopped onion
  • 1 clove garlic
  • 15 g (1 tbsp) butter
  • 50 g (1/3 cup) Semolina (average couscous)
  • 50 ml (1/3 cup) Chicken broth
  • 100 ml (1/3 cup) yoghurt
  • 1 egg
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) Garam Masala

SAUCE

  • 1 minced French shallot
  • 100 g (1 cup) mushrooms, cut into quarters
  • 30 ml (2 tbsp) Vegetable oil
  • 100 ml (½ cup) white wine
  • 500 ml (2 cups) drained diced tomatoes
  • 10 ml (2 tsp) Dried herbs
  • 750 ml (3 cups) Demi-glace sauce
  • 5 ml (1 tsp) salt

 

Preparation

MEATBALLS
Lightly brown the onions and garlic in butter then add the flour.

Blend the onion mixture and couscous together well, then add the broth, bring to boil and remove from heat. Once cooled, add the ground venison and all other stewing ingredients. Shape meatballs to approximately the size of a golf ball (35 g) and place on a buttered baking sheet. Bake at 350°F for about 20 minutes.

SAUCE
Sauté shallots and mushrooms in hot oil and add the white wine. Let half the liquid evaporate, then and in the remaining ingredients. Stir mixture till smooth and bring to a boil, adjust seasoning as necessary.

Add meatballs when cooked and let simmer for 10 minutes.

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Sara Lydiatt