This recipe comes to us courtesy of Bavarian chef Hubert Obendorfer.
To serve four
400g saddle of roe deer venison, cleaned and boned
200g minced roe deer venison
50g diced celeriac
50g diced carrots
5 uncooked ravioli sheets
150g cleaned chanterelles
20ml cherry vinegar
250ml venison jus
100ml cherry juice
Oil, thyme, salt, pepper, nutmeg
1 egg yolk
Mix the venison mince with the diced vegetables, some chopped thyme and a little venison jus to make the ravioli filling. Season with salt and pepper to taste.
Put the mixture on a ravioli sheet, and fold over, then press down the edges firmly so that the pastry does not split open. Brush the pastry with egg yolk. Make six ravioli, so that you have two spare in case any split when they are being cooked.
Sautee the chanterelles briefly in oil and season with salt and nutmeg.
Boil the venison jus, cherry juice and cherry vinegar until it is reduced to some two-thirds of its original volume. Add the stoned cherries and season to taste again.
Season the saddle of venison with salt and pepper and fry lightly in oil and butter with some chopped herbs. Place in the oven for about five minutes at 160° C and then let it rest for ten minutes.
Sautee the cooked ravioli in butter, place the chanterelles and the cherry sauce on a place, carve the meat and season again if necessary.