Preparation
Stuffing
Sear the venison pieces in very hot oil, then add the onions, garlic, and tomato paste; brown well.
Sprinkle with flour. Once the flour is well incorporated, deglaze with red wine.
Let the mixture reduce almost completely.
Add brown stock, double cream, and butter.
Season and let simmer gently for 2 to 3 hours (the meat should be very tender, so it can easily be shredded).
Add breadcrumbs, egg, and grated aged Gruyère AOP, and let simmer for another 10 min.
Ravioli dough
Gently mix all ingredients until you get a smooth dough.
Roll out the dough very thinly (about 1 mm) using a pasta machine.
Cut out circles of about 4 cm in diameter with a cookie cutter.
Brush the edges with a little cold water.
Place some stuffing in the center, then cover with another circle of dough. Be sure to seal the edges well!
Once all ravioli are made, store them in the fridge.
Assembly
Just before serving, cook the ravioli in salted water for 2–3 min max.
Heat the thinly sliced red beet rounds (previously cut with a slicer) and arrange them on the plate.
Place each ravioli on a beet slice, one caramel-glazed Poire à Botzi AOP in the center of the plate, and another Poire à Botzi AOP cut into six segments.
Arrange the pear slices over the ravioli.
Use a pipette to decorate the plate with a little vin cuit (cooked wine syrup).
Recipe by Alain Bächler
Former Michelin-starred chef of Restaurant Des Trois Tours in Bourguillon.
For 4 people
Preparation : 200 min
Cooking: 120 to 180 min
Ingredients and products
- 24 slices of cooked beetroot, 5 cm in diameter and 3 mm thick
- 8 cooked Poires à Botzi AOP
- A bit of vin cuit (for decoration)
- Ravioli dough
- 300 g flour
- 200 g fine semolina
- 40 g canola oil
- 2,5 dl egg yolk
- salt
- Filling
- 1 kg venison shoulder or neck, cut for stew
- 20 g oil
- 80 g chopped onions
- 20 g chopped garlic
- 40 g tomato paste
- 10 g flour
- 4 dl red wine
- 3 dl brown stock
- 150 g butter
- 150 g double cream
- 4 cloves
- 10 juniper berries
- Salt and pepper
- 50 g bread crumbs
- 1 egg
- 30 g grated aged Gruyère AOP
