Tagliatelle with game ragout, cranberry espuma & herb tuile

Tagliatelle with Wild Ragout, Cranberry Foam & Herb Tuille

Spoil your guests with this luxurious dish: Tagliatelle with tender wild ragout, fruity cranberry foam, and crispy herb tuille. Ideal for special occasions!

Servings: 4

Time

Total time: 2 hours 30 minutes
Preparation: 30 minutes
Cooking time: 2 hours

Calories

850 kcal per serving

Utensils

• Cutting board and knife
• Cooking pots
• Pan
• Mixing bowl
• Whisk
• Espuma bottle with cartridges
• Baking tray
• Baking paper
• Rolling pin
• Dough roller

Ingredients

Wild Ragout

• 600 g wild meat (e.g., deer or venison), diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 carrots, diced
• 1 stick of celery, diced
• 200 ml red wine
• 400 ml game stock
• 2 tbsp tomato paste
• 1 bay leaf
• 10 g allspice powder
• 2 sprigs of thyme
• 1 tbsp juniper berries
• Salt and pepper

Cranberry Foam

• 200 g cranberries (fresh or frozen)
• 100 ml water
• 50 g sugar
• 200 ml cream
• 2 sheets of gelatin

Herb Tuille

• 50 g flour
• 50 ml water
• 30 ml olive oil
• 1 egg white
• A handful of fresh herbs (e.g., parsley, basil), finely chopped
• Salt

Tagliatelle

• 400 g tagliatelle (fresh or dried) dough for tagliatelle

Preparation

Wild Ragout

1. Heat olive oil in a large pot and brown the wild meat on all sides.
2. Add onions, garlic, carrots, and celery, and sauté briefly.
3. Stir in the tomato paste, deglaze with red wine, and let it reduce briefly.
4. Add game stock, bay leaves, some allspice powder, juniper, and thyme. Season with salt and pepper.
5. Let the ragout simmer on low heat for about 2 hours until the meat is tender. Stir occasionally and add liquid if necessary.

Cranberry Foam

1. Bring cranberries, water, and sugar to a boil and let simmer for about 10 minutes.
2. Puree the mixture and strain it through a fine sieve.
3. Soak the gelatin sheets in cold water, squeeze them out, and dissolve them in the warm cranberry mixture.
4. Stir in the cream and fill the mixture into the espuma bottle. Chill in the refrigerator for at least 2 hours.

Herb Tuille

1. Mix flour, water, olive oil, egg white, and salt in a bowl until a smooth dough forms.
2. Fold the herbs into the dough.
3. Spread the dough thinly on a baking tray lined with baking paper.
4. Bake in a preheated oven at 180°C for about 10-12 minutes until the tuiles are crispy and golden brown. Let cool and break into pieces.

Tagliatelle

1. Cook tagliatelle in plenty of salted water al dente according to package instructions.
2. Drain and toss with a little olive oil to prevent sticking.

Serving

1. Plate the tagliatelle on warmed plates.
2. Distribute the wild ragout on top.
3. Spray cranberry foam from the espuma bottle onto the ragout.
4. Garnish with herb tuille and serve immediately.

5 Tips from the Pro

• Meat Quality: Pay attention to high-quality sources of wild meat. Fresh wild meat from local hunters has a particularly intense flavor.
• Braising Time: Allow the ragout to braise long enough. The longer it cooks, the more tender the meat and the more intense the flavor.
• Cranberry Foam: If you don't have an espuma bottle, you can also use the cranberry mixture as a sauce by reducing it slightly after heating.
• Herb Tuille: Ensure that the tuiles are spread evenly thin to achieve a uniform baking result.
• Fresh Tagliatelle: If possible, use fresh tagliatelle. They have a better texture and absorb the sauce better.

A luxurious dish that will impress your guests. Try Tagliatelle with Wild Ragout, Cranberry Foam, and Herb Tuille and enjoy a feast of the highest order.

Author: Egon Volgger

Published on: May 27, 2024