Ingredients
Servings
- BRISKET ----------------------------------
- 700 g NZ venison brisket
- 1 carrot, dices into 10mm pieces
- 1 celery stick, diced into 10mm pieces
- 1 onion, diced into 10mm pieces
- 1 leek, diced into 10mm pieces
- 3 garlic cloves, crushed
- 3 bay leaves
- sprig of thyme
- 6 sage leaves
- 250 ml brown stock
- 250 ml red wine
- Salt and black pepper
- PASTA AND SAUCE ----------------------
- 4 shallots, diced fine
- 300 g fresh porcini, sliced
- 100 g cold smoked venison, diced fine
- 200 ml reduced braising stock from brisket
- 300 ml cream
- 1 Tbsp tomato paste
- pasta of your choice
- 50 ml good olive oil
- 50 g butter
Toppings
40 g fresh Parmesan cheese
Handful of flat leaf parsley, chopped
6 fresh basil leaves
1 Tbsp thyme leaves
Servings
- BRISKET ----------------------------------
- 700 g NZ venison brisket
- 1 carrot, dices into 10mm pieces
- 1 celery stick, diced into 10mm pieces
- 1 onion, diced into 10mm pieces
- 1 leek, diced into 10mm pieces
- 3 garlic cloves, crushed
- 3 bay leaves
- sprig of thyme
- 6 sage leaves
- 250 ml brown stock
- 250 ml red wine
- Salt and black pepper
- PASTA AND SAUCE ----------------------
- 4 shallots, diced fine
- 300 g fresh porcini, sliced
- 100 g cold smoked venison, diced fine
- 200 ml reduced braising stock from brisket
- 300 ml cream
- 1 Tbsp tomato paste
- pasta of your choice
- 50 ml good olive oil
- 50 g butter
Toppings
40 g fresh Parmesan cheese
Handful of flat leaf parsley, chopped
6 fresh basil leaves
1 Tbsp thyme leaves
Brisket
Brown the brisket in a hot pan until nicely browned. Add the chopped vegetables (Mirepoix), garlic and herbs to the same pan and brown. Add the red wine, stock and tomato paste, pour over brisket and cover with tin foil.
Cook in a 160°C / 320°F oven for 4 hours and check to see if the meat starts to pull apart. Cool in the stock overnight.
Remove from stock and cut into 10 mm squares, strain the liquids and reduce by half for a nice rich stock.
Pasta and sauce
Precook the pasta, drain and finish with a little butter.
Sauté the diced Brisket in the butter and oil until it browns, add the shallots.
Add the porcini and brown, then add the smoked venison, tomato cream and stock, and reduce to a nice consistency. Add a bit of pasta water to help thicken if needed. Add the pasta and fold together, check seasoning.
To serve
Garnish with the herbs and grated parmesan.
