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Emily Roux's Venison and Wild Mushroom Ravioli

I like to serve the ravioli with earthy wild mushrooms which are in season now and partner venison perfectly. Some greens of your choice on the side wouldn’t go amiss, either.

You can make the pasta dough in advance and leave it to rest overnight in the fridge. Ravioli freeze well so make a large batch and stow a few portions away. Just remember to add a couple of extra minutes to the cooking time from frozen.

Emily Roux's Venison and Wild Mushroom Ravioli

Autumn is the time of year to enjoy wild venison. After a summer of abundant feeding the deer are in top form and the meat is at its richly flavoured best. For reluctant game eaters, venison is a good place to start (it could easily be mistaken for beef) and this tasty dish never fails to please. Better still, economic cuts of venison, such as shoulder, that reward long, slow cooking are ideal for this recipe.

About this recipe

Preparation Time 40 Minutes
Cooking Time 120 – 180 Minutes
Makes 4 as a main course, or 6 as a starter
Emily Roux's Venison and Wild Mushroom Ravioli Emily Roux's Venison and Wild Mushroom Ravioli


For the pasta dough

  • 150g egg yolk (or 7 yolks)
  • 300g Italian 00 flour
  • 2g salt
  • 1 tbsp of water (if needed)

For the pasta filling

  • 500g shoulder of venison
  • 230ml water
  • 150ml red wine
  • 1 carrot
  • 1 white onion
  • 1 sprig of thyme
  • 10g grated parmesan
  • 50g breadcrumbs
  • 1 tsp sea salt
  • a few black peppercorns
  • a handful of parsley leaves

For the wild mushroom accompaniment

  • 1 tbsp olive oil
  • 200g wild or oyster mushrooms



To make the pasta dough: Place the flour and salt in a large mixing bowl. Make a well in the centre of the flour and add the yolks to it.


Mix by hand gradually incorporating the flour into the yolks – the mixture will start to resemble breadcrumbs.


Add a little water if needed to bring the dough together then tip onto a floured surface and knead vigorously for about 5 minutes until you have a silky smooth ball of dough. Wrap in cling film and leave overnight in the fridge.


To make the filling: Place the venison, wine and water in a large saucepan or casserole along with the peeled and halved carrot and onion. Season with salt, a sprinkling of peppercorns and sprig of thyme.


Leave the meat to simmer for 2 to 3 hours (or 45 minutes in a pressure cooker).


Once cooked, the meat should be soft and tender and yield to a fork. Keep 1/3 of the meat to one side, reserving the liquid, and place the rest into a powerful blender with the cooked carrot. Add 2 to 3 ladles of the cooking liquid, parsley leaves and grated parmesan before blitzing into a smooth paste.


Transfer to a mixing bowl and combine with the breadcrumbs and the remaining pulled venison to make a delicious and malleable filling for your ravioli.


Roll out your pasta dough as thinly as you possibly can (use a pasta roller if you have one). The dough will put up resistance and bounce back but persevere until you have a long strip of pasta no more than 2 millimetres thick.


Place small scoops of the filling onto the pasta sheet at intervals of 6 to 8 centimetres. Lightly brush one edge of the dough with a little water before folding it over the filling. Now work your way along the strip of pasta, pinching the dough together at the seams to seal in the balls of venison. Finally, separate the parcels with a pasta cutter or sharp knife to create your ravioli.


Set a large pot of water on to boil for the ravioli.


For the mushrooms:  Gently rinse the mushrooms under cold water and chop into bitesize morsels. Heat the olive oil in a large frying pan over a medium to high heat. Add the mushrooms to the pan and leave to sizzle for a couple of minutes. 


Once the mushrooms have released all their juices, add the crushed garlic clove and butter to the pan. Sauté for a further 3 minutes until browned. Season to taste, before removing from the pan and discarding the garlic.


Cook the ravioli in plenty of salted boiling water for a couple of minutes. Serve with the wild mushrooms and seasonal greens of your choice.

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