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Stuffed paccheri with venison ragout, celeriac and lovage

Large 'pasta tubes' filled with a spicy ragout of venison, earthy celeriac, and aromatic lovage. Approximate cost price per person: €2.44.We understand that the cost price determines the margin. That is why our chefs are happy to look along with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on the purchase costs. We inspire you with tasty, seasonal dishes so that you maintain optimal control over your purchases and keep a healthy margin.

Ingredients

200gPaccheri

100gGoose fat
3gGarlic powder
1kgVenison neck

150mlWhite wine
3Garlic cloves
300gCeleriac
1Yellow onion
300mlGame stock
400gCooked pulled venison neck
200mlCream
Lovage finely chopped

Parmesan
Panko

Preparation

  1. Cook the pasta for 12 minutes in plenty of boiling water. Stir gently to avoid breaking the tubes.
  2. Rinse the pasta cold and store with a little olive oil.

  1. Rub the venison necks with oil and sprinkle with salt, pepper, and garlic powder. Cook the necks sous-vide for 12 hours at 82°C in vacuum bags with goose fat.
  2. Pick the meat from the neck and remove the windpipe.
  3. Chop the meat a bit finer for further processing.

  1. Sweat the onion, garlic, dried thyme, and celeriac in a large pan.
  2. Add stock, white wine, cream, and lovage, and cook until the celeriac is al dente.
  3. Add the meat and thicken everything with roux to a thick ragout.
  4. Season with pepper and salt.

  1. Fill the cooked pasta with the ragout.
  2. Stand the tubes upright in an oven dish and sprinkle with Parmesan and panko.
  3. Gratinate the pasta in the oven.
  4. Serve with chopped lovage.