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Home Game ragout with red wine and winter vegetables

Game ragout with red wine and winter vegetables

Christmas Game Stew Festive dinner Winter Impressive

For a Christmas dinner that really lingers, choose game ragout. The meat is slowly cooked in red wine with winter vegetables and herbs until everything is meltingly tender and the sauce is deep and full. This is the dish that quiets the table and leaves people talking afterwards. Make it a day ahead and it will only get better.

x_ckl_recipe_markerGame ragout with red wine and winter vegetables This game ragout with red wine and seasonal vegetables is the ultimate Christmas dish: deep in flavor, cosy to share and impressive on the table. Exactly what a celebratory dinner needs. How to make game ragout with red wine and winter vegetables? Main course French-European 4-6 people 25 min 2 hours 45 min

Cut the game into even 4 cm cubes. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a glug of oil in a heavy casserole over high heat. Brown the meat in batches on all sides. Remove it from the pan and set aside.
Turn the heat down slightly. In the same pan, sauté the chopped onion, carrot and celery for about 5 minutes until they begin to soften.
Add the garlic, tomato paste, juniper berries, bay leaves and thyme. Stir for a minute so the tomato paste can caramelize.
Pour in the red wine and scrape the browned bits from the bottom. Then add the game stock and the browned meat cubes.
Bring everything to a boil, then put the lid on the pan and simmer on low heat for at least 2 hours. The meat is done when it falls apart with a fork.
In the final quarter hour add the parsnip and celeriac cubes. Let them cook until tender but still with a little bite.
Taste the sauce and season with salt, pepper and optionally a small splash of red port or a teaspoon of cranberry jam for extra depth.
Remove the bay leaves. Serve the ragout in a beautiful deep dish, with potato gratin or wide pasta on the side and a scattering of freshly chopped parsley on top.

Christmas Game Stew Festive dinner Winter Impressive 1.2 kg game (venison or wild boar), cut into 4 cm cubes 2 large onions, coarsely chopped 3 carrots, sliced 3 stalks celery, chopped 4 garlic cloves, finely chopped 2 tbsp tomato paste 6 juniper berries, lightly crushed 3 bay leaves 4 sprigs fresh thyme 400 ml robust red wine 400 ml game stock 1 parsnip, in cubes 200 g celeriac, in cubes A splash of olive oil Salt and freshly ground black pepper Optional: 50 ml red port or 1 tsp cranberry jam A handful of fresh parsley, finely chopped Heavy casserole with lid Sharp knife Cutting board Wooden spoon Deep serving dish Kitchen paper Deep plates deep-plate Casserole casserole Chef's knife chefs-knives Chopping Board chopping-board Sola Cutlery Set Lausanne - 18/10 Stainless Steel - 24 pieces / 6 people Sola Bestekset Cosy & Trendy Pasta Bowls Turbolino Blue ø 21 cm - 6 pieces Cosy & Trendy Diep bord Blackwell Dutch oven BBQ set cast iron – casserole + lifter Blackwell Pannenset Braised wild boar with red wine and winter vegetables foodies-braised-wild-boar-with-red-wine-and-winter-vegetables Ossobuco with gremolata and saffron risotto foodies-ossobuco-with-gremolata-and-saffron-risotto Braised duck legs with red cabbage and orange foodies-braised-duck-legs-with-red-cabbage-and-orange Braised beef cheeks with red wine and winter vegetables foodies-braised-beef-cheeks-with-red-wine-and-winter-vegetables

Recipe

Game ragout with red wine and winter vegetables

This game ragout with red wine and seasonal vegetables is the ultimate Christmas dish: deep in flavor, cosy to share and impressive on the table. Exactly what a celebratory dinner needs.

Course	Main course
Kitchen	French-European
Servings	4-6 people

Preparation time

Preparation time	25 min
Total	2 hours 45 min

Equipment

Heavy casserole with lid
Sharp knife
Cutting board
Wooden spoon
Deep serving dish
Kitchen paper

Ingredients

1.2 kg game (venison or wild boar), cut into 4 cm cubes
2 large onions, coarsely chopped
3 carrots, sliced
3 stalks celery, chopped
4 garlic cloves, finely chopped
2 tbsp tomato paste
6 juniper berries, lightly crushed
3 bay leaves
4 sprigs fresh thyme
400 ml robust red wine
400 ml game stock
1 parsnip, in cubes
200 g celeriac, in cubes
A splash of olive oil
Salt and freshly ground black pepper
Optional: 50 ml red port or 1 tsp cranberry jam
A handful of fresh parsley, finely chopped

How to make game ragout with red wine and winter vegetables?

Cut the game into even 4 cm cubes. Pat dry with kitchen paper and season generously with salt and pepper.
Heat a glug of oil in a heavy casserole over high heat. Brown the meat in batches on all sides. Remove it from the pan and set aside.
Turn the heat down slightly. In the same pan, sauté the chopped onion, carrot and celery for about 5 minutes until they begin to soften.
Add the garlic, tomato paste, juniper berries, bay leaves and thyme. Stir for a minute so the tomato paste can caramelize.
Pour in the red wine and scrape the browned bits from the bottom. Then add the game stock and the browned meat cubes.
Bring everything to a boil, then put the lid on the pan and simmer on low heat for at least 2 hours. The meat is done when it falls apart with a fork.
In the final quarter hour add the parsnip and celeriac cubes. Let them cook until tender but still with a little bite.
Taste the sauce and season with salt, pepper and optionally a small splash of red port or a teaspoon of cranberry jam for extra depth.
Remove the bay leaves. Serve the ragout in a beautiful deep dish, with potato gratin or wide pasta on the side and a scattering of freshly chopped parsley on top.

Cooking mode Prevents your screen from going to sleep

A good roasting pan is the secret behind a ragout that really means something. Heat distribution should be even and the lid must seal well so all the moisture and flavours stay in the pan. Choose a pan that will last you for years, because dishes like this deserve serious equipment.

Serve this dish in a beautiful deep dish on the table and let everyone help themselves. That turns a Christmas dinner into a real moment: enjoying together, tasting and making memories. That’s what you cook for.

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Related categories

Deep plates

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