Roe deer button ravioli with gremolada

Preparation	30’/40’
Difficulty	Medium
Game	Roe deer
Calories	700 - 800
Activity	Running M 35’ ; F 45’
People	4
Wine pairing	Alta Langa DOCG

Ingredients

For the filling:
N 1 roe deer shoulder
N 2 garlic cloves
G 50 onions
G 30 celery
G 30 carrots
Juniper berries to taste
Mustard to taste
Bay leaves to taste
Thyme to taste
Rosemary to taste

For the pasta:
G 200 all-purpose flour
N 2 eggs

For the lemon cream:
N 1 unwaxed lemon
Seed oil to taste
Salt to taste

For the rosemary oil:
G 100 rosemary
G 150 seed oil

Kcal 750*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the filling trim the shoulder, removing any sinew and unwanted parts, then clean and chop the vegetables. Place all the ingredients in a roasting tray, season with oil, salt and black pepper, and cover with foil. Cook in the oven at 140°C / 285°F and, after about 20 minutes, moisten the shoulder with red wine and vinegar.
Then add enough water to cover and continue cooking for about 6–8 hours, until the meat is completely fall-apart and easily shredded. At this point, separate the meat from the cooking juices and vegetables, adjust the seasoning with salt if necessary, blend the vegetables until smooth to obtain a purée, and strain the juices, reducing them until they reach a sauce consistency.
For the pasta beat the eggs very well, then place the flour on the work surface in a mound and make a well in the centre. Add the eggs, starting from the centre, and knead until the dough is smooth and even. Then roll it out with a rolling pin.
Shape the button ravioli, filling them with the roe deer mixture, cook them in boiling water, and finally glaze them with the reduced roe deer cooking sauce.
For the rosemary oil blend the rosemary needles with the seed oil in a Thermomix, then heat the mixture to 95°C / 203°F until you obtain a fragrant green oil.
For the lemon cream blanch the lemon pith and peel in plenty of water for 2 minutes, repeating the process 20 times. Then blend the lemon until you obtain a paste, strain it, and emulsify it with the seed oil until it reaches a stable, creamy consistency similar to mayonnaise.
To plate arrange the vegetable purée, the glazed ravioli, the lemon emulsion and the rosemary oil on the plate, then finish with fresh thyme.

Roe deer button ravioli with gremolada

Ingredients

Preparation

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