Ingredients
- 1 kg venison from the haunch
- 30 g clarified butter (ghee)
- 1 onion
- 400 ml venison or game stock
- 1 tbsp. tomato paste
- 1 tsp. coriander seeds
- 1 tsp. cumin
- 1 star anise
- 1 cinnamon stick
- Salt
- Pepper, freshly ground
- 500 g chestnuts
- 500 g Hokkaido pumpkin
- 1 tbsp. chopped parsley
Preparation
Trim the venison and cut into cubes of 3–4 cm. Peel and finely dice the onion. Fry the meat cubes in batches, in hot clarified butter. Add the onion and tomato purée and fry briefly, then pour in the stock and season the meat with salt and pepper. Dry-roast the coriander seeds, cumin, star anise and cinnamon stick in a pan until the spices start to smell fragrant. Add the whole star anise and whole cinnamon stick to the ragout. In a mortar, finely grind the coriander seeds and cumin, then also add. Cover and leave to simmer for 90–120 minutes. In the meantime, score the chestnuts crosswise, place in boiling salted water and cook for approx. 5 minutes, then drain, rinse, and leave to cool slightly before peeling them. If necessary, peel the pumpkin first. Then cut in half, remove the seeds, and cut the flesh into cubes. Add the chestnuts and pumpkin to the meat after about 90 minutes of cooking time and simmer for a further 15–30 minutes. Serve the ragout garnished with chopped parsley.
