(Ragout vom Hirschkalb)
This dish is served at the Blauer Salon at Ringhotel Weinhaus Moselschild in Urzig, near Wehlen.
- 3 Tbsp. olive oil
- 2 lb. boneless venison shoulder or leg, cut into 1 1/2" pieces and patted dry
- Salt and freshly ground black pepper
- 4 medium yellow onions, peeled and sliced
- 1 bouquet garni consisting of 6 sprigs fresh thyme, 2–3 bay leaves, 1 branch fresh rosemary, and 1 tbsp. crushed juniper berries tied together in cheesecloth
- 2 cups burgundy or other red wine
- 1⁄4 - 1⁄2 cups black currant preserves
- 1⁄2 cup fresh cranberries
- 3 Tbsp. butter
- 6 oz. chanterelles, cleaned and trimmed, larger ones halved
- 1 Tbsp. chopped fresh parsley leaves
Heat oil in a heavy medium pot over medium-high heat. Season meat with salt and pepper. Working in batches, add meat to pot and brown all over, 5–7 minutes per batch. Transfer meat to a bowl as done.
Reduce heat to medium. Add onions to pot and cook, scraping browned bits stuck to bottom of pot, until browned, 10–15 minutes. Return meat and any accumulated juices to pot. Add bouquet garni and wine, bring stew to a simmer, cover, and reduce heat to medium-low. Simmer, stirring occasionally, until meat is tender, 2–3 hours.
Strain stew into a colander set over a large bowl and discard bouquet garni and onions. Return broth to pot and bring to a simmer over medium heat. Whisk in preserves, then add cranberries and simmer until berries pop, 10–12 minutes. Return meat to pot and adjust seasonings. Keep warm over lowest heat.
Melt butter in a large skillet over mediumhigh heat. Add chanterelles and sauté until tender, 4–5 minutes. Season to taste with salt and pepper. Serve stew garnished with mushrooms and chopped parsley and accompanied by spätzle.