Venison ravioli with chanterelle mushrooms - Recipes | fooby.ch

Ingredients

• 2 tbsp clarified butter
• 50 g grated Parmesan
• 1 fresh egg yolks
• 1 fresh egg whites
• 2 dl single cream for sauces
• 2 shallots
• 1 carrots
• 8 sage leaves
• 250 g chanterelles
• 275 g venison strips
• 2 rolls of pasta dough
• 1 dl meat bouillon
• 1 bay leaves
• salt and pepper to taste
• ½ tsp salt
• 1 dl red wine