Game Ragout


A filling and hearty game ragout (stew), bursting with flavors, perfect for game season. Warm up inside with this dish when it's cold outside.

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Game ragout
Veronique van Ohmydish

Made by Véronique

Published at 2017-11-09, this recipe is for 6 people and takes 4 hours 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

4 hours 40 minutes 6 people Main course
Game ragout


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  • 1 kg game, e.g. wild boar and venison
  • 200 gram bacon lardons
  • 3 garlic cloves
  • 1 onion
  • about 100 gram tiny onions
  • about 10 junipers
  • a few sprigs of thyme
  • 100 ml red wine
  • 300 ml beef stock
  • 100 ml orange juice
  • 2 bay leaves
  • dash of balsamic vinegar (we've used truffle flavored balsamic vinegar)
  • all-purpose flour
  • butter
  • 200 gram cranberries (or use cranberry compote)
  • pepper and salt to taste
  • mashed potatoes for serving
Game ragout ingredients
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Kitchen equipment

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  • small pan
  • small knife
  • cutting board & chef's knife
  • Dutch oven or slow cooker
  • large skillet (if you're using a slow cooker you'll need it for browning the meat first)
  • wooden spoon

Game Ragout

4 hours 40 minutes 6 people Main course

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Preparation -- 10 minutes

Fill a small pan with water and bring to a boil. Cook the tiny onions for about 30 seconds, let them cool off and now it's easier to peel them with a small knife.

Also peel the onion and garlic cloves and finely chop them. If you're using game fillets, you need to divide them into bite-size pieces. Coat them with flour, pepper and salt.  

Game ragout
Game ragout

Finishing the game ragout -- 4 hours and 30 minutes

If you're using a slow cooker, you need to brown everything in the skillet first before you add it all to the slow cooker. If you're using a dutch oven, it's best to start with the meat before you add the bacon.

Add the bacon to the skillet and after a few minutes you can also add the finely chopped onion and garlic. Transfer them to the slow cooker and heat some butter in the skillet before you cook the pieces of meat until they're beautiful browned.

If the skillet is too small, it's best to cook the meat in batches. Transfer the meat to the slow cooker and pour in some red wine. After a few minutes, you can also pour it into the slow cooker.  

Also pour in the beef stock and orange juice, in the slow cooker or dutch oven. Add tiny onions, sprigs of thyme, bay leaves, juniper, cranberries, pepper and salt. Set the slow cooker to the lowest setting or for the dutch oven on low heat for about 4 hours.

Remove the bay leaves, thyme and juniper. Season with pepper, salt and a dash of balsamic vinegar. Serve with mashed potatoes, enjoy!

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