Venison Ravioli with Rosemary Demi-Glace

Having a local butcher means getting exposure to a wide variety of meats unavailable at most supermarkets. Adam came home the other day with a package of ground venison and a head full of ideas. We wanted to create something that kept the deer in its element: woodsy mushrooms, rich umber sauce, the resinous scent of rosemary. There's something magical about sourcing a meal from one setting; have you ever noticed the flavors go hand in hand? It's no accident that game pairs with wild mushrooms and pine-like rosemary, or that vegetables that grow together well (hint: tomatoes and basil) match perfectly. Nature's giving you a recipe if you pay close attention!




Previously, I've soloed the fresh pasta duties at the BMK, but Adam was ready to give it a whirl. Making pasta can intimidate even the seasoned chef, but it's really easy! My pasta recipe isn't traditional; incorporating ultra-soft cake flour creates a substance similar to Italian 00 super-fine ground flour, making the dough easier to work. My hand-crank pasta machine can be purchased here and the ravioli maker here.

Tyler (one of our 3 cats) was so frustrated with the lack of attention that he sat in the sink in protest!

Makes around 60 ravioli


INGREDIENTS:
Egg Pasta:

•  2 1/4 cups cake flour (not self-rising)
• 1 1/2 cup all purpose flour 
• 6 egg yolks
• 1 1/2 tsp salt
• 2-3 Tbsp olive oil
• 1/4 cup water (optional)*

Filling:

• 2 Tbsp olive oil
• 1 lb ground venison
• 3 Tbsp fresh rosemary, minced
• 8 cloves garlic, minced
•  1/2 onion, finely minced
• 1/2 cup finely shredded carrot
• 1/2 cup each finely grated Parmesan and Romano
• sea salt and freshly ground pepper
• 1 egg, lightly beaten

Sauce:

• 1 cup rich veal stock (we buy ours frozen at our butcher) - they call it demi-glace, but that's not 100% accurate. If you can find demi-glace, thicken your stock with a good dose.
• 2 sprigs rosemary
• sea salt and freshly ground pepper
• 1/2 cup red wine
• maitake mushrooms, separated into individual mushrooms (available at Asian markets & Mother's)
• 1 Tbsp butter

DIRECTIONS:

1. Begin by making the dough. In large bowl, combine flours and salt with a fork. Form a well in the center, and place your egg yolks and oil (start with 2 Tbsp).   I rarely add the water. 
2. Begin to stir with fork until dough begins to come together. Then use your hands. Keep kneading and squishing between your hands to form a cohesive ball. If it is too dry, add water, 1 Tbsp at a time.
3. Turn dough ball out onto lightly floured counter and continue kneading until the dough is shiny, elastic and smooth. If it's not shiny, elastic and smooth, you're not done kneading!
4. Place dough in lightly oiled glass bowl and cover surface of bowl with plastic wrap. This dough must sit at least 1 hour but up to 2 hours.
5. Begin making the filling. In large pan, heat olive oil over medium high heat. Venison is extremely lean, so you may need extra oil. Add venison, garlic, carrot and onion. Saute until meat is browned about 8 minutes. Add rosemary and heat through. Remove from pan and allow to cool to room temperature. Stir in egg and cheeses.
6. Remove dough from bowl and pat into a circle. Divide into 12 pieces, roll each into balls and cover with a damp towel and set aside.
7. Flour ravioli maker, pasta machine and have everything ready.
8. Begin rolling pasta through machine on widest setting. Fold in half, and run through again. This folding and rolling should happen 2-4 times and helps the dough become elastic. Once dough is right width, narrow the machine and roll through. Continue rolling through until you have a thin sheet the same size as the ravioli press.
9. Stretch dough over press. Set plastic top on it to create space for filling. Roll out second sheet of pasta. Fill ravioli press with a small spoonful in each depression. Stretch top peice of dough to cover filling. Using a rolling pin, roll across top to cut ravioli. Place on floured wax sheet lined baking sheet.
10. Repeat. Many, many times, until done.
11. Place filled sheets in freezer. Once frozen, they can be placed in Ziploc bags for storage.
12. Make sauce: Warm stock with demi-glace and rosemary. Bring to a gentle boil and add wine. Reduce slowly until thick and rich. Season with salt and pepper. 
13. Saute mushrooms over medium in butter, about 2 minutes.
14. Plate and garnish with extra Parmesan.