Homemade ribbon noodles with venison ragout

Name: Homemade ribbon noodles with venison ragout
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 150 g Shallots; 600 g Venison meat (from the leg); 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (15 g) easy go. Tbsp. flour; 2 TABLESPOONS Tomato paste; 300 ml dry red wine; 1 Bay leaf; 4 Juniper berries; 2 Carrots; 100 g frozen or 50 g dried cranberries; 300 g + some flour; 3 eggs , 2 tablespoons olive oil (Gr. M); 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

150 g Shallots
600 g Venison meat (from the leg)
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (15 g) easy go. Tbsp. flour
2 TABLESPOONS Tomato paste
300 ml dry red wine
1 Bay leaf
4 Juniper berries
2 Carrots
100 g frozen or 50 g dried cranberries
300 g + some flour
3 eggs , 2 tablespoons olive oil (Gr. M)
7-10 Tbsp Cling film

Directions

1
Peel the shallots and cut into slices. Wash the meat, dab dry, dice. Heat lard in a roasting pan. Brown the meat in it at high heat. Season with salt and pepper.
2
Fry the shallots briefly. Dust with flour and sauté briefly. Stir in tomato paste and also sweat it. Add wine and 3⁄8 l water and bring to the boil. Add spices.
3
Cover and braise for about 2 hours until the meat falls apart. In the meantime peel, wash and finely dice the carrots. Add with the frozen cranberries after 1 hour.
4
Knead 300 g flour, eggs, oil, 2 tbsp. lukewarm water and approx. 1 tsp. salt with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap in foil, let rest for about 30 minutes.
5
Bring 4 l salted water to the boil. Roll out the pasta dough on a little flour about 1 mm thin to two rectangles (each about 25 x 30 cm). Flour very thinly and roll up loosely from the long sides. Cut into approx. 1 cm wide slices.
6
Add carefully to boiling water and cook for 5-6 minutes, stirring from time to time. Season the ragout with salt, pepper and sugar. Drain the ribbon noodles and serve with the venison ragout.