Venison ragout with shallots

Ingredients for Venison ragout with shallots

Instructions for Venison ragout with shallots

To prepare the Venison ragout with shallots recipe, please follow these instructions:

Brown the meat in a frying pan in butter-/olieblandingen and taken up, when it's got color. Leaf celery, shallot, red onions and garlic, sauté in pan. When onions are clear (not brown), accepted the meat back in the Pan and sauté another minute. The flour is added under stirring, and the red wine poured in. Add Bay leaves and thyme. The Court twirling under the lid (with a small crevice for evaporation) in an hour. That season with salt and pepper. Mushrooms Sauté in a little olive oil. Who granted the sour cream into the Pan, and the right to be heated thoroughly. Course is served with mushrooms in a deep platter or serving dinner. Serve with cooked beans and baked potatoes.