Red wine brassed venison ragu

Ingredients

4 people

• 1 packet 500 g hand diced venison

• 5 shallots

• 2 carrots

• 4 garlic cloves

• 1 tablespoon tomato puree

• 25 g butter

• 1 tablespoon wheat flour

• 3 dl red wine

• 1.5 dl game fund / calf fund

• 1 tablespoon Japanese soy

• Thyme and rosemary

• Salt and black pepper

Mashed potatoes

• 700 g floury potatoes

• 75 g butter

• ½ dl whipping cream

• ½ dl milk

• Salt and white pepper

Preparation

Peel and cut the onion, garlic and carrots into smaller pieces. Brown the meat in a large pot with butter so it gets a golden color. Pour the vegetables, thyme and rosemary into the pot and brown so they also get a nice color. Add the tomato puree so it gets color. Then powder in the flour and stir. Then put in the wine and stock in the pot and cook slowly for about 1 ½ hour or until the meat is tender. Be sure to stir while it boils so it does not burn.

Mashed potatoes: Peel the potatoes and boil them soft in lightly salted water. Pour off the boiling water and squeeze the potatoes in a potato press. Mix the cream, butter and boiled milk. Taste with salted white pepper and a finely grated clove of garlic.

Shallots for garnish: Boil the onions whole in salted water so they become soft. Peel and slice the onions when they have cooled a bit. Then brown them in butter so they get a nice golden color. Season with salt and pepper and add the finely chopped chives. Serve with venison the shallots and mashed potatoes on the side. Enjoy your meal!