Ingredients
- 300 g mixed seasonal mushrooms
- 350 g fillet of venison
- 350 g fresh tagliolini
- 2 carrots
- 1 onion
- 1 stalk of celery
- 1 shallot
- tomato concentrate
- Red wine
- vegetable broth
- laurel
- parsley
- butter
- extra virgin olive oil
- salt
For the recipe for tagliolini with venison ragout, peel the mushrooms and vegetables and cut them into pieces, chop the shallot and parsley, cut the venison fillet into cubes and then beat the meat with a knife until it is reduced to very small pieces. .
Heat 2 tablespoons of oil in a saucepan, add a pinch of salt, the chopped vegetables and cook for 10 ', then add the venison, blend with a glass of red wine, add a spoonful of tomato paste, a ladle of broth vegetable and a bay leaf and continue cooking for 10 '.
Sauté the mushrooms in a pan for 3 minutes with 2 tablespoons of oil, a knob of butter, the chopped shallot, turn off the heat and add the parsley. Cook the tagliolini in boiling salted water for 2 ', drain and sauté them briefly in a pan with the venison ragout. Distribute the noodles on the plates and complete with the sautéed mushrooms.
