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.

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