Venison Ragout with Nut Balls

A delicious recipe with red wine!

Cut meat into immediately large pieces, season with pepper, thyme and rosemary, pour red and port wine and mix, cover and leave to cool for 10 hours.

Peel onion, halve and cut into thin slices. Drain the meat, reserving the marinade. Season meat with salt and fry in a little oil.

Add onion, douse with marinade and cook. Add soup and gravy. Stir in cranberries.

Cover saucepan, simmer meat over low heat until tender, about 1 hour. Towards end of cooking time, lift meat out of sauce. Whisk sour cream and flour, stir into sauce and let bubble up. Season the sauce with salt, blend with a hand mixer, add the meat and cook in the sauce until tender.

Make nut balls of potatoes, remove peel, press through a potato press while still hot. Mix with yolks and butter, season with salt, pepper and nutmeg (freshly grated). Form small dumplings, coat in flour, beaten egg and walnuts. Fry in hot fat until golden brown.

Time needed : 1 and a quarter hours, marinating about 10 hrs.

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