Ragout of venison with chestnuts and mushrooms (Rehgulasch mit maronen und pilzen) from The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson and Hedy Würz

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

Accompaniments: Egg spaetzle (Eierspätzle)

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

  • Eat Your Books

    Requires 3-5 hours total simmering. Can substitute beef chuck, pork shoulder or lamb shoulder for venison shoulder and scallions for shallots.

  • anya_sf on November 19, 2025

    Delicious stew - mushrooms, chestnuts, and cranberries all go well with venison. Made 1/2 recipe. Based on experience, I knew my meat wouldn't need 5 hours to cook. Simmered initially 1.5 hrs, then 30 min after adding chestnuts, then 30 min after adding cream, and that was probably a bit longer than needed. Sprinkled with parsley for some much-needed color, served over spaetzle.

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