Venison Tortellini in Brodo Recipe | olivemagazine

Ingredients

• olive oil for drizzling
• 500g chicken wings cut into pieces
• 100g thick-cut smoked bacon cut into pieces
• 1kg venison bones chopped
• 2 celery sticks roughly chopped
• 2 long shallots peeled and roughly chopped
• 1 carrot roughly chopped
• 4 garlic cloves
• 10 thyme sprigs
• sage leaves
• 6 black peppercorns
• 4 juniper berries crushed
• 250ml white wine
• 2l good-quality chicken stock
• 500g 00 flour plus extra for dusting
• 10 egg yolks plus 3 whole eggs
• 20ml extra-virgin olive oil
• 425g venison mince
• 40g pork fat minced
• 40g lardo di colonnata or smoked pancetta diced
• small handful sage leaves finely chopped