Venison ragout

  

Kjöttkaker
  • 800 GRAM VENISON, in large cubes
  • 1 ONION, chopped
  • 2 CLOVES GARLIC, chopped
  • 200 GRAM MUSHROOMS, sliced
  • 100 GRAM CRANBERRIES, cooked
  • HANDFUL THYME LEAVES, cut
  • 100 GRAM CARROTS, chopped
  • 1 CUP STOCK
  • 1/2 CUP RED WINE
  • BUTTER
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  • 700 GRAM MINCED BEEF
  • 1 ONION, chopped
  • 2 EGG YOLKS
  • 1 TBSP CAPERS
  • 1 BEETROOT, cleaned and diced
  • 1 TBSP MUSTARD
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Stir fry the onion, the carrots and the garlic a few minutes; add the mushroom and stir fry 5 minutes more on high heat. Set this aside, and fry the venison in butter until brown on all side. Add the stock, the wine, the thyme, the cranberries and pepper and salt to taste and simmer for 10 minutes. Put the mushroom mixture and the venison and liquids together in an oven dish and bake 30 minutes at 180 degrees Celsius in the oven.

This is a recipe from Trentino. Saint Lucia's Day is celebrated on 13 December in (among others) the Italian province Trentino. Saint Lucy is also popular in Scandinavia with girls distributing sweets. Click on culinary calendar for more links between cooking and worldwide celebrations.

Mix all ingredients and add salt and pepper to taste. Make 24 small balls. Fry them brown on all sides and simmer approximately 10 minutes. Serve with cranberry sauce.


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