Venison Cannelloni Recipe
This stunning venison cannelloni recipe is a wintry sight to behold. Paul Welburn playfully evokes the flavours of a traditional cannelloni with a rich Parmesan sauce, while the intense braised...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Rolling pin
- Pasta machine
- Saucepan
- Skillet
- Colander
- Fine-mesh sieve
- Grater
- Wooden spoon
- Ladle
- Tongs
- Baking dish
- Oven
- Stove
- Plastic wrap
- Kitchen towel
- Plate
Ingredients
- 40ml of vegetable oil
- 400g of venison haunch, cut into 1cm dice
- 2 carrots, peeled and cut into 1/2cm dice
- 2 onions, peeled and cut into 1/2cm dice
- 2 celery sticks, cut into 1/2cm dice
- 3 juniper berries, crushed
- 1 1/2 garlic cloves, crushed
- 1 1/2 tsp tomato purée
- 140ml of red wine
- 600ml of venison stock
- 2 sprigs of thyme
- salt
- pepper
- 188g of 00 flour
- 1/2 tsp salt
- 2 tsp olive oil
- 3 egg yolks
- 1 egg
- 20g of butter
- 300ml of milk
- 75ml of double cream
- 20g of flour
- 190g of Parmesan, finely grated
- vegetable oil, for deep-frying
- 100g of kale
- 1 knob of butter
- 1 dash of olive oil
- 120g of girolles
- Parmesan, for grating
- sea purslane
- winter truffle, optional
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