Raviolo of Westcountry Game, Pickled Walnut, Bone Marrow and Parsley Sauce

Raviolo of Westcountry Game, Pickled Walnut, Bone Marrow and Parsley Sauce from John Hooker! Delicious homemade pasta stuffed with a rich game ragu with pheasant, partridge, venison, and pork. Topped with bone marrow and pickled walnut sauce, and finished with sweet shallots and fresh herbs, this dish has bold earthy flavours!
Date Night | Dinner Party Dishes | Game | James Martin's Saturday Morning | Main Courses

Ingredients

  • 350g Pheasant mince
  • 350g Partridge mince
  • 150g Venison mince
  • 150g Pork mince
  • 500g red onion ~ 3mm diced
  • 3 cloves garlic ~ finely chopped
  • Bouquet garnis ~ rosemary, thyme, bay leaf
  • 80g tomato puree
  • 30ml Worcestershire sauce
  • 150ml white wine
  • 150ml red wine
  • 70ml reduce game stock
  • 500ml tomato passata
  • Sherry vinegar ~ to taste
Pasta
  • 125g ‘00’ pasta flour
  • 100g egg yolk
  • Pinch salt
  • Olive oil
Savoury shallots
  • 75g unsalted butter
  • 4 banana shallots ~ thinly sliced
  • Maldon salt
  • Black pepper ~ freshly ground
  • 1tsp fresh thyme leaves
  • 30ml sherry vinegar
Bone Marrow Sauce
  • 150ml reduce beef stock
  • 30ml sloe gin
  • 5g juniper berries
  • 2 shallots ~ finely sliced
  • 1tbsp sugar
  • 2g rosemary
  • 2g thyme
  • 2 pickled walnuts ~ 5mm dice
  • X1 bone marrow canoe
  • 10g flat leaf parsley ~ finely chopped

Method

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Ingredients

  • 350g Pheasant mince
  • 350g Partridge mince
  • 150g Venison mince
  • 150g Pork mince
  • 500g red onion ~ 3mm diced
  • 3 cloves garlic ~ finely chopped
  • Bouquet garnis ~ rosemary, thyme, bay leaf
  • 80g tomato puree
  • 30ml Worcestershire sauce
  • 150ml white wine
  • 150ml red wine
  • 70ml reduce game stock
  • 500ml tomato passata
  • Sherry vinegar ~ to taste
Pasta
  • 125g ‘00’ pasta flour
  • 100g egg yolk
  • Pinch salt
  • Olive oil
Savoury shallots
  • 75g unsalted butter
  • 4 banana shallots ~ thinly sliced
  • Maldon salt
  • Black pepper ~ freshly ground
  • 1tsp fresh thyme leaves
  • 30ml sherry vinegar
Bone Marrow Sauce
  • 150ml reduce beef stock
  • 30ml sloe gin
  • 5g juniper berries
  • 2 shallots ~ finely sliced
  • 1tbsp sugar
  • 2g rosemary
  • 2g thyme
  • 2 pickled walnuts ~ 5mm dice
  • X1 bone marrow canoe
  • 10g flat leaf parsley ~ finely chopped

Method

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