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Wildragout met champignons (Dutch game and mushroom ragout)

A typical Dutch autumn recipe that’s quick and easy to prepare and simply perfect on brisk, chilly days. Serves four hungry people.


600 grams of wild game (e.g. pheasant, rabbit or venison)
2 red peppers
150 grams of cubed bacon
1 cup (250 grams) of mushrooms
1 shallot
1 clove of garlic
1 dl of red wine
2 tablespoons of flour
1 pack of tomato passata
4 tablespoons of pickled onions
1 tablespoon of paprika powder
1 teaspoon of oregano
2 tablespoons of brandy
2 teaspoons of thyme

Dutch recipe for game ragout with mushroom


First rinse the peppers, remove their seeds and cut into large chunks. Process these, together with the shallot and garlic, in a blender, and mix in the wine, passata, paprika and thyme. Next cut the wild game into cubes and slice the mushrooms. Heat a little butter or oil in a frying pan and fry the bacon for approximately 5 minutes. Add in the diced meat and fry for a further 8 minutes, or until golden brown. Now fry the mushrooms for around 3 minutes, before stirring in the flour. Then, little by little, pour in the freshly made paprika puree and stir into a smooth sauce. Lastly, mix in the pickled onions and leave your game ragout to gently simmer for around 1.5 hours. Serve with new or mashed potatoes and warm vegetables, such as green beans or red cabbage with apple pieces.

Tip: Feeling lazy or short on time? Then try the handy range of ready-made ragouts now available at leading online Dutch supermarket, Holland at Home, including mushroom ragout, chicken ragout, beef ragout and veal ragout.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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