Homemade noodles with venison ragout and cranberries

Name: Homemade noodles with venison ragout and cranberries
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 300 g Flour; 3 Eggs (size M); 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 200 g Shallots; 1 bunch of greens; 2 Branches of rosemary; 600 g Leg of venison; 2 TABLESPOONS Tomato paste; 300 ml dry red wine; 300 ml Vegetable broth (instant); 200 g frozen cranberries; 7-10 Tbsp Pepper; 2 TABLESPOONS Sugar; 1 Bay leaf; 4 Juniper berries; 2 Cloves; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

300 g Flour
3 Eggs (size M)
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
200 g Shallots
1 bunch of greens
2 Branches of rosemary
600 g Leg of venison
2 TABLESPOONS Tomato paste
300 ml dry red wine
300 ml Vegetable broth (instant)
200 g frozen cranberries
7-10 Tbsp Pepper
2 TABLESPOONS Sugar
1 Bay leaf
4 Juniper berries
2 Cloves
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Mix flour, eggs, 2 tablespoons of oil, 2 tablespoons of lukewarm water and 1 teaspoon of salt with the dough hooks of the hand mixer to a smooth dough. Form the dough into a smooth ball, wrap in foil and chill for about 30 minutes.
2
In the meantime peel the shallots and cut them into slices. Peel and wash carrot and celery and cut into fine cubes. Clean, wash and finely dice the leek. Wash the rosemary, shake dry, pluck needles from the twigs and chop finely.
3
Wash the meat, dab dry and cut into cubes. Heat 2 tablespoons of oil in a pan. Fry the meat for about 10 minutes, turning it over. After 5 minutes add celery, carrots, leek, shallots and rosemary.
4
Stir in the tomato paste and sweat it. Douse with red wine. Add stock and half of the cranberries, bring to the boil and season with salt, pepper, sugar, bay leaf, juniper and cloves. Braise with closed lid for about 2 1/2 hours.
5
Add water to any missing liquid in between. Roll out the pasta dough thinly on a floured work surface. Roll up the dough and cut into slices of approx. 1 cm width. Cook in boiling salted water for 5-6 minutes.
6
Pour into a sieve and rinse with cold water. Add remaining berries and noodles to the ragout shortly before the end of cooking time, fold in, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper. Arrange noodles and ragout on plates.