Kid roulade with porcini mushroom and pistachio filling on tagliatelle

Ingredients for 3 servings:

• 500 g venison leg(s) (kid) without bone
• 80 g porcini mushrooms, dried
• 80 g guanciale
• 2 small onions
• 90 g ricotta
• 4 cloves garlic
• 30 g pistachio kernels
• 20 basil leaves
• some mustard
• some fleur de sel (porcini mushroom fleur de sel)
• some pepper, black
• 3 carrots
• 1 stalk(s) leek
• 80 g celery
• 2 tomatoes
• 3 small onions
• 3 cloves garlic
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 250 ml red wine, dry
• 75 ml Madeira
• 2 bay leaves
• 3 carnations
• 4 allspice berries
• 4 juniper berries
• some salt and pepper
• 70 g durum wheat semolina (semola)
• 110 g pasta flour (Tipo 00 Farina)
• 2 eggs, size M, room temperature
• 1 tbsp olive oil
• 6 basil leaves
• n. B. Pecorino

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 6 hours; Total time approx. 7 hours

from the crockpot

It was supposed to be one large roulade (rolled roast). But when cutting it, the kid’s leg fell apart into its top and bottom pieces and the nut. So I made three roulades. Soak the dried porcini mushrooms in warm water. Flatten the meat, season with salt and pepper, brush with mustard, and top with basil. Fry the guanciale and briefly fry the chopped onions and garlic in it. Add the ricotta and let it melt. Drain the porcini mushrooms (reserve the water), cut into small pieces, and add to the pan. Crush the pistachios in a mortar and pestle and mix them with the mixture in the pan. Let it cool and add to the roulades. Reserve the rest of the filling. Then roll up the meat, perhaps a little more beautifully than I did, and fry it in olive oil. Remove the roulades. In the same pan, fry the chopped vegetables, carrots, leeks, celery, onions, and garlic in oil. Add tomato paste, dry roast, and gradually deglaze with the soaking water from the porcini mushrooms and the Madeira. Add tomatoes and red wine. Season with salt and pepper. Place the vegetables in a 3.5 l crockpot. Place the roulades on top and add the spices in a small bag. Cook on LOW for 6 hours. Make a dough from the pasta ingredients and let it rest at room temperature for 30 minutes. Then, using a pasta machine, make the tagliatelle and cook it al dente in salted water. Keep the finished roulades warm and add the rest of the porcini mushroom filling to the strained sauce. Add a little pasta water and toss the pasta in it. Serve the roulades on tagliatelle with basil and pecorino. 1123 kcal per serving.