Venison Stew Ravioli on a Beet Carpaccio with Poire à Botzi AOP | Terroir Fribourg

Name: Venison Stew Ravioli on a Beet Carpaccio with Poire à Botzi AOP | Terroir Fribourg
Ingredients: 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); 300 g flour; 200 g fine semolina; 40 g canola oil; 2,5 dl egg yolk; salt; 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; pepper; 50 g bread crumbs; 1 egg; 30 g grated aged Gruyère AOP

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Preparation StuffingSear the venison pieces in very hot oil, then add the onions, garlic, and tomato paste; brown well.Sprinkle with flour. Once the flour is we

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