Venison Stew With Cocoa And Fresh Pasta

The day before, brown the cubes of venison in hot oil in a casserole dish, then remove them. Discard the fat from the pan, add the butter and the chopped onion and let it brown. Put the meat back in the pan, powder it with flour and cocoa, stir to coat the pieces well.

Pour the orange juice and the wine on the meat, complete with water. Add the stock cube, juniper, pepper and cinnamon. Simmer for 1 hour and 15 minutes over low heat and covered, then remove the pieces and strain the sauce over them.

The same day, reheat the venison stew. Crush a truffle with the butter, salt and pepper; slice the second one. Cook the pasta in boiling salted water, drain it and add the truffle butter.

Arrange the tagliatelle in a crown on a large dish, place the civet in the middle and decorate with slices of truffle and cranberries. Serve. Our advice : Make sure the truffles are clean and a deep black-brown color, a sign of maturity. Canned truffles are generally small. Sterilization has reduced their flavor but their quality remains interesting. They are easily available in supermarkets during the holidays.