John Myers
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Roe Deer, Pasta and Vegetables
The perfect roe deer, pasta and vegetables recipe with a picture and simple step-by-step instructions.
Fund:
- 2 kg Wild bones
- 4 tbsp Vegetable oil
- 1 bunch Parsley
- 4 Pc. Bay leaves
- 4 tsp Pepper
- 4 tsp Juniper berries
- 2 Pc. Garlic cloves
- 2 l Red wine
- 2 l Water
- 2 bunch Soup greens
- 4 Pc. Vegetable onions
- 25 g Chili chocolate
Saddle of venison:
- 1,3 kg Saddle of venison
Pasta:
- 400 g Flour
- 2 Pr Salt
- 4 Pc. Eggs
- 2 tbsp Olive oil
- 200 g Mushrooms
- 70 g Butter
- 3 Pc. Garlic cloves
Vegetables:
- 1,5 kg Asparagus green
- 2 Packs Mini carrots
- 4 tbsp Sugar
- 2 el Butter
Fund:
- For the stock, heat the oil in a roasting pan and fry the bones very vigorously so that a roast set forms.
- Cut the vegetables into approx. 3 cm pieces and fry them until they have turned color. Add the parsley, bay leaves, thyme, peppercorns, juniper berries and the peeled garlic.
- Deglaze with red wine and let it boil down until the liquid has almost completely evaporated. Pour the water on and simmer over low heat until the liquid has reduced to a good half.
- Pour the game stock through a fine sieve, allow to cool. Remove the cold layer of fat the next day. Let the stock simmer on a low heat.
- Add a small bar of dark chili chocolate and season the stock with spices.
Saddle of venison:
- Free the saddle of venison from silver skin and sinews. Rinse the meat under clean water and pat dry well. Rub with spices and vacuum seal.
- Cook the meat sous-vide for 45 minutes per cm of meat thickness. (For this I have set a temperature of 55 degrees for 3 hours for my deer)
- Then remove the back from the bag and sear it on both sides in a grill pan until a core temperature of approx. 60 ° C is reached.
Vegetables:
- Put the vegetables in a saucepan with water and herb salt and cook until they are firm to the bite.
- Then toss the vegetables in a pan with heated butter and caramelize with sugar.
Pasta:
- For the pasta, sieve the flour and salt on a work surface and make a well in the middle with your fingers.
- Add eggs and oil and, with the fingers of one hand, gradually combine the flour with the liquid to form a dough.
- Place the dough on a floured work surface and knead into a smooth dough. Wrap in cling film and let rest for about 30 minutes.
- Then roll out with a rolling pin or pasta machine. For the filling, melt the garlic, mushrooms and butter in a pan.
- Cut the pasta dough in half. Wrap one half in cling film, roll the other out thinly on a lightly floured work surface. Cover with a kitchen towel and roll out the second half of the dough.
- Place small portions of the filling 4 cm apart on one of the dough halves and brush the spaces between them with egg. Place the second half of the dough on top and press firmly between the fillings.
- Cut the dough into squares, place on a floured kitchen towel and let rest for at least an hour.
- Bring lightly salted water to the boil in a large saucepan and cook the pasta in it for about 10 minutes until al dente.
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