Venison Ragout with Blueberries
This venison ragout with blueberries is the kind of dish that feels like a candlelit table in Bavaria or Thuringia—rich, warming, and quietly impressive. The venison is browned for deep flavor, then slow-simmered in red wine and game stock (or vegetable yeast bouillon) with bay leaves and thyme. A spoonful of hot German mustard adds a savory backbone, while blueberries stirred in at the end bring a gentle sweet-tart finish that pairs beautifully with game.
Serve it the traditional way with Spätzle or dumplings—anything that happily soaks up sauce.
Venison Ragout with Blueberries
This German venison ragout is slow-braised in red wine and stock with hot German mustard, then finished with blueberries for a rich, festive sweet-tart sauce.
Ingredients
- 800 G venison shoulder or leg cubed
- 2 tbsp olive oil for frying or clarified butter
- 1 onion finely diced
- 150 G mushrooms sliced
- 250 ml red wine
- 400 ml game stock or vegetable yeast bouillon
- 1 tbsp German mustard hot
- 2 bay leaves
- 1 tsp thyme or use liquid thyme seasoning
- 1 dash salt
- 1 dash pepper
- 100 G fresh or frozen blueberries
Instructions
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Brown the venison cubes in hot oil, then remove.
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Sauté onion, carrot and mushrooms in the same pot, deglaze with red wine
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Add stock, mustard and spices, return meat to the pot.
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Cover and simmer for about 1.5 hours until the meat is tender.
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Stir in blueberries at the end and let them heat through.
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Serve with spaetzle or dumplings.
Notes
Serving suggestions
Helpful tips
- Frozen blueberries work beautifully: add them straight in at the end; no need to thaw.
- Keep it at a gentle simmer: Boiling can make lean venison tougher.
- Want a thicker sauce? Simmer uncovered for the last 10 minutes to reduce slightly