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venison sausage
leek - blanched
pasta sheets
-
wild mushroom mix
shallot, garlic
butter
-
brandy
cream
demi-glace
=Roast sausage till just done, cool and peel. Mix with blanched leek. Make into ravioli.
To serve; poach ravioli briefly. Saute mushrooms, deglaze with cognac, add cream, reduce slightly, pour over pasta. Cordon with demi-glace.
leek - blanched
pasta sheets
-
wild mushroom mix
shallot, garlic
butter
-
brandy
cream
demi-glace
=Roast sausage till just done, cool and peel. Mix with blanched leek. Make into ravioli.
To serve; poach ravioli briefly. Saute mushrooms, deglaze with cognac, add cream, reduce slightly, pour over pasta. Cordon with demi-glace.