Brasato Pink From the Saddle of Venison with Baked Celery Ravioli

Season the saddle of venison veal with salt and season with pepper. Sear in olive oil on all sides. In the meantime, boil the diced soup vegetables with the herbs and spices in red wine and port. Reduce the liquid by 1/3 and strain out the vegetables.

Place the venison saddle fillet in the red wine and cover with aluminum foil.

Cook in the stove at 120 °C for about 30 to 45 minutes.

Peel the celery and cut into twelve narrow slices on a slicer or possibly with a vegetable slicer. Use a cookie cutter with a diameter of about six to eight centimeters to cut out round slices. Blanch the cut celery slices in salted water and rinse in iced water. Dice the remaining celery and cook in the whipped cream and milk mixture with half the lemon until soft.

Remove the lemon, crush the celery and season with salt, pepper and freshly grated muscat.

Heat the butter in a saucepan and cook until golden brown. Pass through a fine sieve into the celery puree form and fold in.

Fill the blanched celery slices with a teaspoon of puree each, fold them into half moons and turn them in flour at the beginning, then through the beaten egg and finally in breadcrumbs on the other side.

Toast the celery pockets in olive oil until golden just before serving.

Serving suggestion:

Remove the meat from the red wine stock, season with salt, season with pepper.

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