Venison Tortellini in Brodo Recipe
This Italian-inspired recipe comes straight from the kitchen at Maria G's in Kensington. It's a bit of a labour of love but is absolutely worth the effort and would make an impressive main at an...
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Cooking tools:
- Pasta machine
- Food processor
- Cookie cutter
- Cheesecloth
- Kitchen scale
- Dutch oven
- Roasting pan
- Colander
- Pot
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pitcher
- Kitchen towel
- Plastic wrap
- Serving bowl
- Oven
- Stove
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
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