Game ragout with mushrooms
A rich, flavourful game ragout with mushrooms, bacon, white wine and thyme. Perfect for a cosy dinner, with time for the dish to develop plenty of flavour in the pot and oven.
Game ragout is one of those dishes that feels both rustic and a little extra delicious at the same time. The tender meat, fried mushrooms and aromatic sauce with white wine, stock and thyme provide a deep, rounded flavour that is perfect for chilly days and dinners when you want something warming and inviting.
It is also a dish that is easy to put together once the meat is browned and the ingredients are in the pot. The oven then does most of the work while the flavours come together and the sauce becomes richer. The result is a classic stew that tastes wonderful with both bread and potatoes.
For this dish, a 28 cm pot is a natural choice, as it has plenty of room for the meat, mushrooms and sauce and is also well suited to oven use. A sturdy spoon is handy for stirring the dish during cooking, and an oven glove is useful to have at hand when taking the hot pot out of the oven and straight to the table.
Game ragout with mushrooms recipe
Serves: 4
Preparation: 20 min.
Cooking: 120 min.
Ingredients
- 800 g diced venison shoulder or stewing meat
- 2 tbsp. flour
- 2 tbsp. butter
- 3 finely chopped onions
- 2 cloves of garlic
- 100 g diced bacon
- 2 tbsp. finely chopped thyme
- 350 g mixed mushrooms
- 3 dl white wine
- 3 dl game stock
Method
- Preheat the oven to 180 degrees.
- Toss the meat in flour and brown it in batches in butter in the pot until well coloured. Then remove the meat and set it aside.
- Fry the bacon, onions, garlic and thyme in the pot for about 5 minutes, until the onions soften and the bacon releases its flavour.
- Return the meat along with the cleaned mushrooms.
- Pour in the white wine and let it boil for a couple of minutes so the alcohol evaporates.
- Add the game stock, cover the pot with lids and place the dish in the oven for about 2 hours, until the meat is tender and the sauce is rich.
- Stir the dish gently before serving and season with extra salt and pepper if needed.
- Serve the game ragout with bread or potatoes.
Tips for extra-flavourful game ragout
Brown the meat in small batches so it develops more colour and builds extra flavour in the dish from the start.
Let the dish rest for a couple of minutes after taking it out of the oven so the flavours come together even better before serving.
Serving
Serve the game ragout while it is still hot and rich. It tastes wonderful with crusty bread, potatoes or a chunky mash to soak up the aromatic sauce.
To make it a little more inviting, you can top it with some fresh thyme or a few extra fried mushrooms just before serving. This adds both more flavour and a more attractive appearance on the plate.
It is a dish that shows how much flavour you can get from simple ingredients, plenty of time and gentle cooking. Game ragout with mushrooms is therefore a natural choice when you want to make something classic, warming and truly tasty.
