BBC Food - Recipes - Roast loin of venison with haggis ravioli and game consommé

Name: BBC Food - Recipes - Roast loin of venison with haggis ravioli and game consommé
Ingredients: 500g/1lb 2oz venison trimmings; 50g/1¾oz leeks , chopped; 200g/7oz red onions , chopped; 40g/1½oz celery chopped; 175g/6oz carrots , chopped; 2 bay leaves; 2 sprigs thyme; 5 garlic cloves, peeled; 4 whole black cardamoms; 5 free-range egg whites; 1 1/2 litres/2½ pints strong brown venison stock; 150ml/5fl oz Madeira wine; small handful fresh parsley , chopped; 225g/8oz 00 flour , plus extra for flouring; ¼ tsp salt; ½ tsp olive oil , plus extra for drizzling; 2 free-range eggs; 4 free-range egg yolks; small chieftain haggis; 1 free-range egg, beaten for egg wash; 1 loin of venison; salt; freshly ground black pepper; rapeseed oil , for frying; knob of butter; 1 turnip , diced into 1cm/½in pieces; 3 tbsp sugar; 25g/1oz butter; 4 potatoes , diced into 1cm/½in pieces

git.macropus.org

The deliciously rich flavour of venison is served here in an imaginative combination of fine Scottish ingredients, Italian pasta making and a dash of French culinary skill. Equipment and preparation:...

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