Pasta Tascherl with Venison Stuffing

Preface

1. the meat for the filling comes from our sack of sylvester – I removed the roe deer fillets from the bone in their raw state – then I cooked a stock from the bones and vegetables – as there was still a lot of meat on the bones afterwards I triggered it carefully (make sure that no small bones get into the meat mass !!!) – the next day these noodle pockets were made with it

Prepare pasta dough

1. Carefully knead the flour with the egg and salt until a smooth dough is formed – wrap the dough in cling film and let it rest for half an hour at room temperature

Deer abundance

1. During this resting time we prepare the filling: roast the onion in clarified butter – roast the boiled, loosened, finely chopped venison – add parsley
2. Sprinkle the egg in a mixing bowl with creme fraiche, salt and pepper – pour this mixture into the pan with the meat – let it set a little – finely crush the cranberries with a spoon and add them – stir everything well and season to taste again

Prepare dumplings

1. Now cut the dough into small pieces and roll these pieces of dough in the pasta machine into thin sheets of dough – cut out round circles and place some deer stuffing in the middle – place the second circle of dough on top and press firmly – now shape the bags with a cookie cutter
2. Let the noodles simmer in boiling salted water for 3 – 5 minutes (cooking time depends on the thickness of the dough)

serve

1. I served the noodles with the rest of the red wine sauce from the back fillet and fresh lettuce