Ragout of venison shoulder with blueberries

01. October 2013

Durotherm: For 4 persons

Preparation time: 30 minutes
Cooking time: 2 hours 15 minutes


  • 800 g venison shoulder, boned
  • Freshly ground salt & pepper
  • Sunflower oil to brown
  • 20 g onion, peeled
  • 60 g carrots, peeled
  • 40 g celeriac, peeled
  • 60 g blueberries, fresh
  • 10 cl red wine
  • 30 cl brown game gravy
  • 5 cl whipping cream
  • 20 g red currant jelly

Preparatory work

  • Cut venison should into pieces for ragout @ 30 g each
  • Chop onion finely
  • Dice carrot & celeriac to into cubes approx. 5 mm in size


Season venison with freshly ground salt & pepper. Heat sunflower oil in the Durotherm and fry the portions of venison until golden-brown, remove and place on one side. Then add onions and vegetables in the remaining oil and fry on medium heat until colours slightly.

Add meat and blueberries to this, de-glaze with red wine and then reduce down until no liquid is left. Then de-glaze with game gravy, bring to simmering point and season with freshly ground salt and pepper.

Cover the Durotherm and cook on the hob for 15 minutes on medium heat. Then increase heat and, as soon as steam rises, the Durotherm is placed in the insulating holder for 90 minutes. (The cooking time depends to a very large extent on the quality of the meat)

At the end of the cooking time, remove the lid and check the meat for how done it is. The meat in the ragout has to be soft. Take the meat out and keep warm. Purée the cooking liquid with a hand-held blender or in a liquidizer, and then pass through a conical strainer. Place the venison ragout back in the sauce once more and reduce down until the consistency required. Enhance with whipping cream and season to taste with red currant jelly.


Keep some blueberries back and only add once the dish is ready.

Rudolf Lehmann

Ragout of venison shoulder with blueberries

* incl. VAT, plus shipping