To keep it light, there is nothing else to the venison stew than the apple gratin. For this, peeled and poked apples (firm, sour variety) are shaved into 2-3 mm narrow rings and placed in a buttered, ovenproof mold in such a way that they lie close to each other like roof tiles.
It is advisable to make far more than you think you need (it tastes crazy good!), and to take a mold that you can also put on the table. Sprinkle the apple rings with the juice of one lemon and almost cover them with a mixture of whipped cream and crème fraîche. Bake in the oven at medium heat for about 20 minutes, until they turn golden on top.
The ragout could be prepared a little bit. It differs from other ragouts in that it is not cut from the shoulder, but from a piece that, according to popular opinion, is much too good for that: from the leg. It must not have been frozen or pickled. If you want to store it for several days, soak it completely in oil.
Only the best pieces of meat are used for the ragout, i.e. only coherent, firm and finely fibrous pieces of muscle, which must be completely cleaned of all skin, i.e. pure and unblemished like the best fillet meat. Cut them into uniform cubes of 3 cm edge length just before roasting, so that they have to be cut again later, after roasting, in order to be able to serve them.