Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Red Deer or Roe Deer Ragout

4 servings

Ingredients

• Red deer or roe deer meat (shoulder, breast, and neck) (a little)
• Salt (a little)
• Grated pumpernickel bread (a little)
• Butter (a little)
• Lemon zest (a little)
• Pepper (a little)
• Cloves (a little)
• Bay leaves (a little)
• Onions (a little)
• Cucumbers (a little)
• Vinegar (a little)
• 1 glass Red wine
• Sugar (a little)

Instructions

1. For this ragout, the shoulder, breast, and neck are best suited.
2. Carefully inspect and wash these pieces, especially if they have been shot.
3. Cut the meat into small, appropriate pieces, rinse again, place in water with salt, and skim off the foam.
4. Then add grated pumpernickel bread browned in butter, lemon zest, pepper, cloves, a few bay leaves, plenty of diced onions, lengthwise-cut cucumbers, and vinegar.
5. Later, add 1 glass of red wine and a little sugar.

Modernized from a treasured 19th-century German cookbook.