Leg of Venison in Honey Balsamic Sauce with Pumpkin Ravioli

For the ravioli filling, sauté a finely chopped shallot in the butter, add the coarsely grated pumpkin flesh and season with a tablespoon of honey and the tarragon vinegar. The remaining spices (bay leaf, peppercorns, caraway seeds, cloves and garlic cloves) in a small cotton cloth form, tie with spagat, to the pumpkin form, cook briefly and cool.

For the ravioli dough, knead well flour, semolina and two egg yolks and a whole egg with a pinch of salt (maybe add a little water). Rest for half an hour and turn through the pasta machine to obtain a thin strip of dough, about 13cm wide. Brush it with beaten egg and place a tablespoon of the pumpkin filling in the middle, 8 cm apart.

Then fold the dough strip and cut out the ravioli. Press the edges smooth and make them in bubbling salted water for two minutes.

Brown the salted and peppered meat in a frying pan and continue cooking in the stove at 200 °C for about 5 min.

Boil the game stock to 1/5 and add 2 tbsp honey and the balsamic vinegar as well as salt and freshly ground pepper to taste. If necessary, thicken with a little bit of gravy binder.

Drink:

From the winery K.H. Johner from the Kaiserstuhl.

Tip: The pumpkin ravioli you can freeze excellent and if necessary in the frozen state in the boiling water for just under 5 min. form.

Tip: Cook only with high-quality spices – they are the um and

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