Summary

Ingredients

• 800 g deer meat (veal), from the le, top shell
• 600 g taliatelle
• 200 g olives, black, pureed or pesto Bruno Toscano
• 400 g tomato (s), fresh, chopped, peeled or canned
• 200 ml grape juice, red
• 50 ml sugar beet syrup
• 3 onion (s), red, roughly chopped
• 2 carrots, sliced
• 3 cloves garlic, finely chopped
• 2 sprigs rosemary
• 2 sprigs thyme
• 3 teaspoons vegetable stock, instant
• Black pepper
• Pepper, pink
• olive oil
• sea-salt
• Clarified butter

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Instructions

1. Prepare the meat for frying (remove the skin / tendons, leave a little fat on it). Under no circumstances salt. Sear the meat with butter fat in the roaster on the stove on all sides, hot but briefly. Take the meat out of the roaster and set aside.
2. Sauté the onions, carrots and garlic with the best olive oil in the same roasting pan until the garlic takes on a little color. Then first add the pureed olives or pesto Bruno Toscano. At medium temperature, always give the ingredients time to get hot again and add tomatoes, grape juice, sugar beet syrup, instant vegetable stock and red and black pepper one after the other. Do not add salt yet. Simmer for 15 minutes, then puree or strain the sauce as you like. I prefer pureeing because it preserves all of the ingredients. Then add sprigs of thyme and rosemary.
3. Now place the roast in the hot sauce, pierce the core temperature thermo in the middle and slide it with the lid closed (as best as the thermo cable can be used) in the oven preheated to 80 ° C (convection). The roast is tender pink and ready when it reaches a core temperature of approx. 62 ° C.
4. In the case of wild boar, add approx. 5 degrees. For other cooking levels (e.g. well-done), depending on the type of meat, the corresponding tables on the Internet must be consulted. If you do not have such a thermo, you can use the tables just mentioned for the cooking times. However, due to the different thicknesses and shapes of the meat, this is only a guide. When the desired core temperature is reached, the roast can be kept warm for several hours by lowering the oven temperature to 62 ° C. Hardly anything changes when it is cooked.
5. Finally, remove the roast from the sauce, then season the sauce to taste and season with salt and bring it to the boil briefly so that it is nice and hot. At the same time, cook the pasta al dente in plenty of salted water. Cut the venison into slices, put it back in the sauce and serve everything together.
6. Instead of deer veal, other deer or game meat can also be used. However, it may then be necessary to soak in buttermilk for several days. A briefly fried sample from the pan directly after returning from the butcher provides clarity. The temperature specifications must of course be adapted for other types of meat or cooking levels.