For the ragout:
800g \2lbs venison, chopped.
4 sprigs thyme.
2tbsp red wine vinegar.
500ml \2 cups dry red wine.
4 allspice berries.
1 tsp pepperscorns, 6 juniper berries.
1 bay leaf, 2 tbsp oil.
2 onions, chopped, 2 carrots, chopped.
2 stalks celery, chopped.
1 clove garlic, chopped, 1 tbsp tomato paste.
200ml \ 7/8 cup beef stock.
150g \1 1/2 cups white grapes, peeled.
1 tbsp butter.
100g \ 1/2 cup bacon, sliced into strips.
1-2 tbsp cranberry jelly.
For the croutons:
2 slices bread,
cut into triangles,
2 tbsp butter.
For the potato noodles:
600g \ 1 1/2 lbs floury potatoes.
100g \ 1/2 cup plain flour.
nutmeg, 3 tbsp butter.
2 tbsp ground hazelnuts.
Place the venison in a bowl with thyme. Pour over the vinegar and wine cover and marinate overnight. Take the meat out and sieve 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. Add the vegetables, fry until they are slightly browned and stir in the tomato paste. Pour in the marinade and let it reduce. Cover and simmer gently for 1 hour. Add the beef stock and the herb bag and simmer for further 30 minutes, stirring occasionally.
Place the grapes in a small pan with the butter. Fry the bacon in a non-stick pan without oil for 2-3 minutes. For the croutons, heat the butter in a non-stick pan and fry the bread triangles until golden brown. For the potato noodles, steam the potatoes for 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.
Boil the potato noodles and simmer for 2-3 minutes until they float on top; dip into cold water and drain. Take the meat out of the sauce. Remove the herb bag and sieve the sauce. Return the mean to the sauce and season with salt, pepper and cranberry jelly. Fry the grapes gently. Heat the butter and hazelnuts in a pan and heat the potato noodles. Sprinkle with bacon and the grapes and serve with the croutons and potato noodles.
This recipe originates from South Africa and comes from a deer or an antelope which is also known as gaming meat. Venison is only available in Europe, North America. During the traditional hunting season Venison is widely available in European supermarkets during the months October to December. The saddle and hind leg were the most popular cuts to the Europeans. Venison is less common in North America because there are not a lot of abattoirs who process deer. In North America they import venison from New Zealand and Tasmania and is only available through high end speciality grocers.