Venison ragout from The German Cookbook (page 250) by Alfons Schuhbeck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato dumplings; Savoy cabbage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rchewing on December 27, 2023

    Used leftover roast pheasant instead of venison. Ground whole spices and added them earlier in the braising. Added a bit more wine. Delicious.

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