Entree: Slovakia – Northern Culinary Region – Jelenie Ragú (Slow‑cooked venison stew with root vegetables, mushrooms and red wine)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) venison stew meat, trimmed and cut into 1 in (2.5 cm) cubes
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, finely chopped (about 200 g)
- 2 cloves garlic, minced (about 6 g)
- 2 carrots, peeled and diced (about 150 g)
- 2 stalks celery, diced (about 100 g)
- 8 oz (225 g) mixed mushrooms (fresh champignon or wild mushrooms), sliced
- 2 tbsp (30 g) tomato paste
- 1/3 cup (40 g) all-purpose flour for dredging
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef or game stock
- 2 bay leaves
- 6 juniper berries, lightly crushed
- 1 tsp (1 g) dried marjoram or thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) heavy cream (optional, for finishing)
- Chopped fresh parsley for garnish

Instructions

1. Pat the venison cubes dry and season lightly with salt and pepper. Toss in 1/3 cup (40 g) all-purpose flour to coat and shake off excess.
2. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add diced smoked bacon and cook until fat renders and it begins to brown, about 4–5 minutes.
3. Increase heat to high and brown the venison in batches, being careful not to overcrowd the pan. Transfer browned meat to a plate.
4. Reduce heat to medium and add the chopped onion, carrots and celery to the pot. Sauté until softened and beginning to color, about 6–8 minutes. Add the garlic and cook 1 minute more.
5. Stir in the sliced mushrooms and cook until they release moisture and begin to brown, about 5 minutes. Add the tomato paste and cook 1–2 minutes to deepen the flavor.
6. Return the venison and any accumulated juices to the pot. Pour in 1 cup (240 ml) dry red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 4–5 minutes.
7. Add 2 cups (480 ml) beef or game stock, bay leaves, crushed juniper berries and 1 tsp (1 g) dried marjoram or thyme. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer slowly until venison is tender, 1.5–2 hours. Stir occasionally and add a splash of stock if the stew becomes too thick.
8. When the meat is tender, remove bay leaves and taste for seasoning; adjust salt and pepper. Stir in 2 tbsp (28 g) unsalted butter and 2 tbsp (30 ml) heavy cream if using, to enrich and slightly thicken the sauce.
9. Garnish with chopped fresh parsley and serve the ragú with boiled potatoes, dumplings, spaetzle or rustic bread to soak up the sauce.