Tuscan venison roast with tagliatelle

Ingredients for 6 servings:

• 800 g venison (veal), from the leg, topside
• 600g tagliatelle
• 200 g olives, black, pureed or Pesto Bruno Toscano
• 400 g tomatoes, fresh, chopped, peeled, or canned
• 200 ml grape juice, red
• 50 ml beet syrup
• 3 red onions, roughly chopped
• 2 carrots, sliced
• 3 cloves garlic, finely chopped
• 2 sprigs rosemary
• 2 sprigs of thyme
• 3 tsp vegetable broth, instant
• black pepper
• Pepper, pink
• olive oil
• Sea salt
• Clarified butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Low-temperature process, also suitable for other game species

Prepare the meat for searing (remove skin/sinews, leaving some fat on). Do not add any salt. Sear the meat briefly on all sides in a roasting pan on the stovetop using butter and fat. Remove the meat from the roasting pan and set aside. Sauté the onions, carrots, and garlic in the same roasting pan with the best olive oil until the garlic starts to brown. Then add the pureed olives or Pesto Bruno Toscano. Give the ingredients time to heat up again at medium heat and add the tomatoes, grape juice, sugar beet syrup, instant vegetable stock, and red and black pepper one after the other. Do not add any salt yet. Simmer for 15 minutes, then puree or strain the sauce, as desired. I prefer pureeing because it preserves all the ingredients. Then add the thyme and rosemary sprigs. Now place the roast in the hot sauce, insert a core temperature thermometer into the center, and, with the lid closed (as best as the thermometer cord will allow), place it in a fan-assisted oven preheated to 80°C. The roast will be tender and pink when it reaches an internal temperature of approximately 62°C. For wild boar, add approximately 5 degrees. For other cooking levels (e.g., well done), consult the relevant online tables depending on the type of meat. If you don’t have a thermometer, you can use the cooking times mentioned above as a guide. However, due to the varying thicknesses and shapes of the meat, this is only a guideline. Once the desired internal temperature has been reached, you can keep the roast warm for several hours by lowering the oven temperature to 62°C. This will barely change the doneness. Finally, remove the roast from the sauce, season the sauce to taste, add salt, and bring it to a boil briefly so it is nice and hot. Meanwhile, cook the pasta in plenty of salted water until “al dente.” Slice the venison, return it to the sauce, and serve. Instead of fawn, other venison or game meat can be used. However, soaking it in buttermilk for several days may be necessary. A quick pan-fried sample right after returning from the butcher will provide clarity. The temperature instructions will, of course, need to be adjusted for different types of meat or levels of doneness.