Cervena venison ragout with minted potatoes and vegetables
Savor tender new potatoes with mint and flavorful venison seared to perfection, served with a reduction sauce and steamed veggies. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cervena.com.
Cooking tools:
- Steamer basket
- Saucepan
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
- Serving platter
Ingredients
- 500 g Cervena Venison Denver leg piece (diced)
- 1 zucchini (courgette)
- 2 carrots
- 12 asparagus (tips)
- 12 small onions
- 4 cloves garlic (chopped)
- 12 snow peas
- green beans (cut into lozenges)
- 12 button mushrooms
- ½ tsp thyme
- 1 tsp parsley (chopped)
- ½ tsp chervil
- 2 bay leaves
- 1 cup meat stock
- 1 cup red wine
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 100 g butter
- 12 new potatoes (small)
- 2 fresh mint (sprigs)
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