Venison and Mushroom Ravioli

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MasterChef Australia Gary's MasterClass: Venison and Mushroom Ravioli
MasterChef Australia Gary's MasterClass: Venison and Mushroom Ravioli
You're watching MasterChef Australia Gary's MasterClass: Venison and Mushroom Ravioli Gary prepares the perfect winter warmer, a delicious Venison and Mushroom Ravioli

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Gary prepares the perfect winter warmer, a delicious Venison and Mushroom Ravioli
Air Date: 12 Jul 2018

Gary cooks a delicate venison dish with nutty flavours of roasted chestnut and celeriac puree, and the tangy crunch of pickled turnip sauerkraut

Recipe by: Gary Mehigan

Serves: 4

Ingredients

Sauce:

Venison:

Pasta:

Roast Celeriac Purée:

Roast Chestnut Purée:

Caramelised Onions:

Mushroom Duxelle:

Pickled Turnip Sauerkraut with Gin and Juniper:

Sautéed Chestnuts:

Farce Filling:

Garnish:

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Method

  1. Preheat oven to 180C.
  2. For the Sauce, heat a large, heavy based frypan over high heat. Add the olive oil and the venison bones and fry until caramelised. Add the tomato paste, onion, carrots, celery and garlic and continue to cook until caramelised.
  3. Deglaze the pan with the red wine and Noilly Pratt and cook out the alcohol for a few minutes. Add the water, thyme and bay leaves and cook over medium heat until reduced by about two thirds, about 50 - 60 minutes.
  4. Once reduced, strain into a clean saucepan and return to the stove over a low heat. Finish the sauce by adding the butter and cream, stirring well to melt the butter and combine. Season to taste and set aside until needed.
  5. For the Venison, truss the venison loin with twine. Season well with the oil, salt and pepper. Heat an ovenproof frypan over medium heat. Add the butter and swirl to melt. Add the venison to the pan and fry, spooning over the melted butter, until browned on all sides. Transfer to the pre-heated oven and roast and cook until rare, about 5 - 10 minutes, or until cooked to your liking.
  6. For the Pasta, combine all ingredients in a food processor and pulse until the mixture clumps together to form a dough.
  7. Transfer to a lightly floured bench and knead until smooth. Wrap in cling film and rest in the fridge for 30 minutes.
  8. For the Roast Celeriac Purée, place celeriac, oil and butter into a saucepan and cook over medium heat, stirring occasionally, until softened and lightly coloured. Add the shallots and garlic and continue to cook until softened and caramelised. Add the dark chicken stock and continue to cook until the celeriac is completely soft and the liquid has evaporated.
  9. Transfer the celeriac mixture to a blender and blitz until completely smooth, scraping down the sides of the blender jug as necessary. Measure out 60g of the purée in a bowl and set aside until needed. Transfer the remaining purée to a piping bag and set aside in the fridge until needed.
  10. For the Roast Chestnut Purée, place the butter and shallots into a frypan and sauté until soft. Add the chestnuts and sauté until soft, about 1 minute. Add the stock and cook until the chestnuts are tender.
  11. Transfer the chestnut mixture to a blender and blitz until smooth, scraping down the sides of the blender jug as necessary. Measure out 60g of the Roast Chestnut Purée and reserve in a bowl until needed. Transfer the remaining purée to a piping bag and set aside in the fridge until needed.
  12. For the Caramelised Onions, combine all ingredients in a frypan and cook over low heat, stirring occasionally until dark and caramelised, about 60 minutes. Remove from the heat and set aside until needed.
  13. For the Mushroom Duxelle, roughly chop all the mushrooms into small pieces. Heat the oil in a medium saucepan, then add the mushrooms, thyme and shallots and cook until the mushrooms are tender, allowing the mushrooms to release liquid, and continuing to cook until all of the liquid has evaporated.
  14. Once all of the liquid in the pan has evaporated, add the butter and stir through to melt and combine. Remove from the heat and set aside to cool until needed.
  15. For the Pickled Turnip Sauerkraut with Gin and Juniper, peel and julienne the turnip. Place the turnip and salt into a bowl and stir to combine. Set aside for 20 minutes then rinse the turnip in cold water to remove the salt.
  16. For the Sautéed Chestnuts, place a small frypan over medium high heat. Add the chestnuts and butter and sauté until chestnuts are tender, about 5 minutes. Remove from pan and set aside on paper towel until needed.
  17. Place the rinsed turnip into a bowl with the remaining ingredients and set aside to marinate until needed.
  18. For the Farce Filling, place all ingredients into a bowl and stir to combine. Set aside until needed.
  19. To make the ravioli, remove the rested pasta dough from the fridge, unwrap and place onto a lightly floured bench. Pass portions of the pasta dough through the pasta machine, working from the thickest to the thinnest setting, to create long sheets.
  20. Add tablespoonsful of the Farce Filling mixture along the pasta sheet. Top with a second pasta sheet and press around the filling to encase, ensuring no air remains in the sealed ravioli. Cut the ravioli into circles using a crimped cutter.
  21. Heat a pot of salted water over high heat and bring to the boil. Once boiling, add the ravioli and cook until cooked through, about 3 minutes. Drain the ravioli and set aside, keeping warm, until needed.
  22. To plate, pipe some of the Roasted Celeriac Purée into the centre of each plate and top with a raviolo. Top each raviolo with some slices of button mushroom garnish. Slice the Venison into 8 equal portions and place 2 pieces of venison on either side of the raviolo.
  23. Pipe 2 mounds of Roasted Chestnut Purée onto the plate, smooth with a spoon to create a crevice and drizzle with a little chestnut oil. Add a few Sautéed Chestnuts and fresh blackberries to each plates. Top with some micro sorrel leaves and finish with a drizzle of the Sauce. Serve extra Sauce in a jug on the side.
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