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    Venison Ragout

    An true autumnal classic from Austria.

    How to make it:

    Step 1:

    Cut the root vegetables and the onion into small cubes, season with a pinch of sugar, and fry them in butter until golden brown. Add the 3-4 cm / 1-1.5 in big venison pieces, season with salt, and pour in a little water.

    Step 2:

    Mix in the spices and stew the dish until the meat is done. Carefully remove the venison, then water down the sauce and purée until smooth.

    Step 3:

    Blend the sour cream with the flour and add the red wine to the sauce. Season with lemon juice, salt, and pepper, and bring to a boil again.

    Step 4:

    Put the meat back into the sauce and let it simmer for about 10 minutes.
    Serve with parsley, Brussels sprouts and "Spätzle", "Knödel" (dumplings), or noodles.