Venison ragout under the puff pastry cover

Name: Venison ragout under the puff pastry cover
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 200 g Shallots; 100 g streaky smoked bacon; 1.2 kg released shoulder or leg of venison; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 400 ml Red wine; 2 TEASPOONS Meat broth; 2 Bay leaves; 6 Juniper berries and cloves; 1.2 kg Brussels sprouts; 500 g Mushrooms; 300 g Chanterelles (fresh or frozen); 4 discs (45 g each) TK-sheet pastry; 1 Egg; 7-10 Tbsp Flour; 2 TABLESPOONS Milk; 100 g Chestnuts (chestnuts; vacuum-packed or canned); 2 TABLESPOONS Truffle butter (glass)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

200 g Shallots
100 g streaky smoked bacon
1.2 kg released shoulder or leg of venison
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
400 ml Red wine
2 TEASPOONS Meat broth
2 Bay leaves
6 Juniper berries and cloves
1.2 kg Brussels sprouts
500 g Mushrooms
300 g Chanterelles (fresh or frozen)
4 discs (45 g each) TK-sheet pastry
1 Egg
7-10 Tbsp Flour
2 TABLESPOONS Milk
100 g Chestnuts (chestnuts; vacuum-packed or canned)
2 TABLESPOONS Truffle butter (glass)

Directions

1
Peel and halve the shallots. Dice bacon. Dab meat dry, dice. Heat 2 tbsp. lard in a roasting pan. Fry bacon, meat and shallots (up to 4 halves) in it in portions.
2
Add everything again, season with salt and pepper. Stir in tomato paste. Add wine, about 800 ml water, broth, bay leaf, juniper and cloves, bring to the boil. Cover and braise gently over a low to medium heat for 2-2 1/2 hours.
3
Clean and wash the sprouts and mushrooms. Fry all mushrooms in 2 tablespoons of hot lard for about 5 minutes.
4
Defrost the dough. Separate egg. Lay the slices of dough on top of each other and roll out on a floured work surface (approx. 30 x 30 cm). Fold the mushrooms under the ragout, pour into an ovenproof dish almost to the edge.
5
Brush the edge of the mould with egg white. Place the dough on top, press the rim. Do not cut off the excess dough too closely. Cut out stars from the leftovers and decorate the hood with them. Whisk egg yolk and milk.
6
Coat the hood with it. Bake in a hot oven (electric oven: 200 °C/circulating air:175 °C/gas: level 3) for 20-30 minutes.
7
Cook the Brussels sprouts in boiling salted water for about 15 minutes. Finely chop the rest of the shallots and chestnuts. Fry both in hot truffle butter. Drain cabbage and toss in butter. Arrange everything.
8
And ribbon noodles.