Young Grazing Cattle – Forest, Fruit and Crunch

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Young Grazing Cattle – Forest, Fruit and Crunch

The perfect young grazing cattle – forest, fruit and crunch recipe with a picture and simple step-by-step instructions.

Ravioli batter:

  • 400 g Flour
  • 5 g Salt
  • 2 Pc. Eggs
  • 100 ml Water

Ceps filling for the ravioli:

  • 3 Handful Dried porcini mushrooms
  • 2 Pc. Shallots
  • 2 tsp Butter
  • 150 g Ricotta
  • 1 Pc. Egg yolk
  • 3 cl White wine
  • 3 tbsp Chopped hazelnuts
  • Nutmeg
  • Salt
  • Pepper
  • 2 tsp Honey

For the crunch:

  • 1 packet 8 Kräuter TK
  • 4 tbsp Panko flour
  • 3 tbsp Butter
  • Salt

For the veal fillet:

  • 1,5 kg Veal fillet
  • 3 tbsp Butter
  • 4 Pc. Sprigs of thyme
  • 3 Pc. Garlic cloves
  • Oil
  • Salt
  • Pepper

For the port wine sauce:

  • 200 g Shallots
  • Oil
  • 1 tbsp Sugar
  • 0,25 Pc. Celery
  • 2 Pc. Carrots
  • Tomato paste
  • 800 ml Veal stock
  • 800 ml Port wine
  • 200 ml Red wine
  • 3 Pc. Cloves
  • 3 Pc. Allspice grains
  • 3 Pc. Bay leaves
  • 3 Pc. Juniper Grains
  • Salt
  • Pepper
  • 2 tbsp Cold butter
  • 2 tbsp Cranberries

For the cherry chutney:

  • 250 g Morello cherries
  • 50 g Sugar
  • 1 Pc. Rosemary sprigs
  • 0,5 Pc. Lemon
  • 50 ml Red wine vinegar
  • 0,5 tsp Cinnamon
  • 20 g Preserving sugar
  • Salt
  • Pepper

For the tomatoes:

  • 20 Pc. Cocktail tomatoes
  • 1 Pc. Rosemary sprigs
  • 1 Pc. Sprigs of thyme
  • 1 tbsp Sugar
  • 1 tbsp Coarse sea salt
  • 1 tbsp Olive oil


  1. First toast the panko flour with the butter. Gradually add herbs so that the ratio between flour and herbs is more or less balanced. Roast until everything is crispy.
  2. Add salt to taste. Let cool on kitchen paper and transfer to a bowl. Do not seal airtight and set aside until serving.

Veal fillet:

  1. Sear the veal fillet with salt and pepper. Place this in an ovenproof dish and cover with garlic, thyme and butter. The fillet can be prepared well and does not have to go straight into the oven.
  2. Put the prepared bowl 20-30 minutes before serving in the oven preheated to 150 ° C with lower / upper heat on the middle rack.
  3. Set the roast thermometer to 56 degrees, as soon as the desired core temperature has been reached, remove the fillet and let it rest for a short time.
  4. The fillet will continue to cook a little. Then cut the fillet open and serve.

Port wine sauce:

  1. Sear shallots, celery and carrots. Caramelize with the sugar. Then tomato with tomato paste. Roast everything nicely and deglaze with red wine.
  2. As soon as the red wine has boiled down, add half of the stock and the port wine. Also add the bay leaves, allspice, juniper and cloves.
  3. Let the whole boil down for 4 hours. Pour in the rest of the port wine and stock again and again.
  4. After 4 hours, pass everything through a sieve. Season the rest of the sauce with cranberries and reduce until the desired consistency is achieved.
  5. If necessary, season with salt, pepper and cranberries. Before serving, add the cold butter and stir.

Cherry Chutney:

  1. Wash and stone the cherries, then mix with the sugar and salt. Let stand for an hour.
  2. In the meantime, wash the lemon with hot water and peel it finely. Cut the peel into julienne.
  3. Pluck the rosemary needles and roughly chop. They should be about the length of the lemon peel julienne.
  4. Bring the cherries to the boil and then reduce the heat. Add lemon zest, rosemary needles, cinnamon, cloves, red wine vinegar and the juice of the lemon. Slowly reduce everything over a low heat.
  5. Finally add the preserving sugar and bring to the boil again. Then season with black pepper. If necessary, add sugar, salt or lemon juice again.
  6. Fill the hot cherries with the brew into twist-off glasses and close immediately. Let cool while standing upside down.

Porcini mushroom ravioli:

  1. For the filling, soak the porcini mushrooms in approx. 150 ml of hot water for approx. 10 minutes, then remove and cut into cubes. Do not pour away the soaking water.
  2. Briefly roast the hazelnuts dry, then let them cool. Finely dice the shallots and sauté in the butter, add the porcini mushrooms and sauté briefly.
  3. Deglaze with the white wine, add the soaking water of the mushrooms and let it boil down, the mixture should no longer be liquid, then season with salt, honey and pepper. Possibly add more honey to taste. Let the mixture cool down.
  4. Mix the porcini mushroom mixture with the hazelnuts, ricotta and egg yolk and season again with salt, pepper and nutmeg. Let the whole measure cool down, put in a piping bag and put in a cool place.
  5. Knead pasta flour, eggs, water, salt and oil into a smooth, non-sticky dough (preferably in a food processor), if the dough sticks, knead in a little more pasta flour.
  6. Let the dough rest for 30 minutes in a bowl covered with a clean kitchen towel. Then put the dough in a bag so that it doesn’t dry out.
  7. It is best to use a pasta machine to gradually roll out the pasta dough into sheets that are not too thin (with my pasta machine, thickness 6 of 9 is sufficient).
  8. Unfold the plate and use the piping bag to spread the filling up to halfway (maximum one teaspoon every 2 cm). Fold the remaining dough over it and cut out round shapes.
  9. Press the edges together well. Put the remaining batter back into the bag and shape more ravioli.
  10. Place the filled noodles on a baking sheet lined with baking paper and sprinkled with pasta flour, so that they come off better afterwards and do not stick.
  11. If the pasta is not to be cooked directly, cover the tray with a clean kitchen towel.
  12. Bring the salt water to the boil in a large saucepan. When the water boils, add the pasta and turn the temperature down.
  13. The water should only simmer, no longer boil, otherwise the noodles will rise. Cook the pasta for approx. 5 minutes (depending on size), when they come to the surface, they are done.


  1. Heat the tomatoes with the oil and the herbs. Then season with sugar and salt and toss in the pan.
  2. 32 The tomatoes are ready as soon as they are slightly popped.
young grazing cattle – forest, fruit and crunch

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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