Ingredients for 6 people:
- 600 g of venison pulp
- good quality red wine to taste (at least one bottle)
- celery, carrots, onions
- cloves
- peppercorns
- juniper berries
- extra virgin olive oil
- sale
- nutmeg
- 1 knob of butter
- 400 g. of remilled durum wheat semolina
- 5 eggs (4 for the pasta 1 for the filling)
Preparation
For the stew:
cut the venison into pieces, coarsely chop the celery, carrots and steak the onion with cloves, put everything in a bowl and cover with red wine. Leave the marinade to rest in the fridge for at least 10/12 hours.
Prepare chopped celery, carrots, onions and brown it in plenty of extra virgin olive oil, adding 4/5 juniper berries, 2/3 cloves and peppercorns. (with game I do not recommend using the marinade both wine and vegetables) Drain the meat well, dry it with absorbent paper and brown it separately in a very hot non-stick pan. Add the meat to the sauté and continue to brown it. Once the meat is golden brown, add ½ glass of wine and continue cooking over moderate heat. The cooking must be very long, adding the wine a little at a time and until the meat is overcooked (at least 2/3 testing with a fork until the meat frays easily).
Council: you can avoid this long cooking by using the pressure cooker but I still recommend cooking at least the first hour with the classic method, then continuing in the pressure cooker, taking care to check the cooking every 20/30 minutes and if necessary add wine. . The final result also depends on the quality of the wine so it is recommended to use a good quality wine.
For pasta:
arrange the semolina in a fountain (if you prefer a dough that is softer when cooking, replace the semolina with soft wheat flour such as double zero) break the 4 eggs in the center of the flour, add a pinch of salt and knead. Work the dough well, wrap it in cling film and let it rest at room temperature for at least ½ hour.
For the stuffing:
put the stew in the mixer add 1 egg a little cooking sauce (be careful to keep enough stock aside to then season the ravioli so if necessary you can use care broth) and a grated nutmeg whisk until a smooth homogeneous mixture is obtained but dry enough (you must be able to shape without sticking to your fingers).
Roll out the dough with the machine (I recommend not to make it too thin considering that the filling has a very strong flavor, the penultimate hole of the machine rollers will be fine) make balls with the filling more or less the size of a ' olive and put them on the dough at a distance of about 2 cm from each other in the longitudinal direction.
Brush the edges of the dough and between the balls with water and fold the pastry back on itself, taking care to let the air out of the ravioli to prevent them from swelling during cooking. Seal well and cut out with the pastry cutter wheel. Add a knob of butter to the cooking juices to smooth the sauce and thicken if necessary.
Boil the ravioli in abundant salted water and toss in the previously prepared sauce, finish the dish with strictly freshly ground black pepper.
Enjoy your meal.