Tarragon venison ragout | Creamy autumn game dish with dumplings

Finely chop the onion and garlic, peel the carrots and parsley root, and slice them into rounds. Rinse the venison with cold water, pat dry, and cut into bite-sized, approx. 2-3 cm cubes.

Melt the lard in a heavy-bottomed pot. Add the finely chopped onion and sauté over medium heat until translucent. Stir in the crushed garlic, then add the diced venison and sear on high heat for 4-5 minutes until browned on all sides.

Add the carrots and parsley root, then season with two-thirds of the salt and pepper. Add the bay leaves and slightly crushed juniper berries, then stir in the mustard and half of the tarragon.