- 2 pounds venison, cut into 1⁄2-inch cubes
- Salt and pepper
- 2 teaspoons vegetable oil
- 6 cloves garlic, shaved
- 1 1⁄2 cups red wine
- 2 quarts venison stock (can substitute beef stock)
- 3 medium sweet potatoes, diced
- 5 stalks celery, chopped
- 30 pearl onions, peeled
Season venison with salt and pepper and brown on all sides in oil (about 8 minutes total) in a hot Dutch oven. Add garlic and cook about 2 minutes. Deglaze with wine, add stock, and cook on low heat 45 minutes. Add sweet potatoes, celery and pearl onions. Cook another 15 minutes. Add fresh thyme and simmer an additional 5 minutes.
Meanwhile, peel and core apple and slice paper-thin into rings. Brush with simple syrup and walnut dust and bake in low oven until crisp.
For foie gras cream, marinate foie gras in brandy for 2 hours. Remove; pan-sear for 1 minute on each side. Add heavy cream and reduce for 5 minutes. Pour cream and foie gras into blender and purée. Reserve.
Spoon ragout into bowls, garnish with apple rings, and drizzle foie gras cream on top.