Rehragout · Germany

Traditional Rehragout with Knödel

Name: Traditional Rehragout with Knödel
Total time: 120 min
Yield: 4 servings
Cuisine: Rehragout
Ingredients: 2 lbs venison; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 cup red wine; 2 cups beef broth; 1 tbsp flour; 1 cup cranberries; 1 preserved pear, sliced; Salt and pepper to taste

A hearty venison stew served with bread dumplings, cranberries, and preserved pears, typical of Upper Palatinate cuisine.

120 minutes4 servings

Method

Brown the venison in a large pot over medium heat.
Add onion, carrots, and celery, sauté until softened.
Stir in garlic, then add red wine and beef broth.
Bring to a boil, reduce heat, and simmer for 1.5 hours.
In a separate bowl, mix flour with a little water to make a slurry.
Stir the slurry into the stew to thicken, then add cranberries and preserved pear.
Season with salt and pepper, and simmer for another 15 minutes.
Serve with warm bread dumplings.

Venison Stew Dumplings Cranberries Preserved Pear Germany recipes

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