Venison ravioli with foie gras
With a restaurant located on a "mushroom square", Lucas Dégot of L'Acte 2 couldn't offer any other dish than his venison ravioli with foie gras, sublimated with raw and cooked mushrooms.
for 4 persons
Preparation time: 45 min
Cooking time: 6 h 20
Resting time: 12 h
- 600 g venison sauté
- 80 g diced foie gras
- 50 g flour
- 20 g butter
- Oil
Marinade
- 75 cl red wine
- 15 cl red port
- 1 cl cognac
- 1/2 carrot, thinly sliced
- 1/4 leek, thinly sliced
- 1/3 onion, thinly sliced
- 1 tsp juniper berries
- 1 sprig thyme
- 1 bay leaf
Ravioli dough
- 250 g flour
- 4 egg yolks
- 1 pinch salt
Accompaniments
- 250 g mushrooms
- 20 g butter
- salt and pepper
1 - The day before: prepare the marinade by mixing all the ingredients. Add 25 cl of water. Marinate the venison overnight.
2 - Make the ravioli dough: mix the flour, egg yolks, 5 cl water and salt in a food processor. Strain and chill.
3 - D-Day: drain the venison pieces and brown in a casserole dish with the butter and oil. Sprinkle with the flour, mix well and moisten with the marinade. Season to taste. Bring to the boil and cook, covered, at 110°C (th. 3-4) for approximately 6 h.
4 - Drain and flake the meat. Strain the sauce and leave to cool. Mix the meat with the foie gras cubes and a little sauce.
5 - Roll out the ravioli dough and cut into 12 discs of 8 cm and 12 discs of 10 cm diameter. Place a generous spoonful of filling in the center of the smaller disks and cover with the larger ones.
6 - Weld the two doughs together, moistening the edges and pinching them together. Cook the ravioli in a large volume of simmering salted water for about 6 min.
7 - Fry the mushrooms in the butter over a high heat, season and serve with the ravioli.
8 - Serve the ravioli topped with the sauce, and arrange the pan-fried mushrooms around it.
