Roe deer ragout with pumpkin

Rehragout mti Kürbis 01

Roe deer ragout with pumpkin



Ingredients for 4 persons:

·         300g onions
·         1kg deer leg without bone
·         3 tablespoons tomato paste
·         2 cinnamon sticks
·         500ml red wine
·         700ml game fund
·         700g Hokkaido pumpkin
·         1 bay leaf
·         1 tbsp orange peel
·         Cranberries (alternatively cranberries)

Divide the pumpkin and scratch out the inside. Cut a ¾ pumpkin into thin slices, finely chop the remaining ¼ pumpkin. Finely chop the onions as well.
Next, remove larger sinews from the leg of venison and chop the meat roughly.
Preheat the roasting pan well and fry the meat with a little oil. Then cut out and sauté the onions. Sweat tomato paste and deglaze with red wine. Play back the deer cubes and fill with game stock so that the meat is lightly covered. Add the pumpkin cubes, cinnamon stick and bay leaf, bring to a boil and season to taste with pepper and salt. Then stew the ragout covered at 160 ° C in a preheated oven for 1 hour. (If there is too little liquid in the roasting pan, add some wildfond) Then fan the pumpkin slices on the ragout and cook for another half hour uncovered in the oven.
Garnish with cranberries and serve with bread dumplings.

For the cooked cranberries;

Caramelise 100g of sugar and add 150g fresh cranberries, then deglaze with 200ml of red wine and simmer. Add the juice and zest of 2 oranges and cook until no liquid is left. Allow to cool and serve with the shrimp.


We hope you enjoy cooking
and a good appetite!

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95493 Bischofsgrün
Phone: +49 (0)9276 800
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