Ravioli (roe and cabbage stuffed) in broth - Maultaschen Reh

[Ravioli dough:]

Ravioli (roe and cabbage stuffed) in broth - Maultaschen Reh

Category: Meat dishes

Kitchen: german

Ingredients
Dough:
flour	500 g
eggs	2 pcs.
water	100 g
salt	taste
vegetable oil	50 g
Filling:
roe deer meat (boiled)	300 g
bacon	100 g
bulb onions	1 PC.
cabbage	150 g
cream	100 ml
salt pepper	taste
garlic	1 tooth.
coriander	taste
greens	taste

Cooking method

• On cold winter evenings, you can dream about plans for the upcoming vacation. My family hasn’t been to Germany yet and we decided to designate places for ourselves that would interest us. We have a hobby - we love fishing and hunting.
• Thanks to the local climate and the high level of local service, Germany has created excellent conditions for organizing excellent hunting and pleasant recreation.
• "Germany is a country of amazingly beautiful forests. Nature has extensive reserves. Great attention is paid in Germany to care for the preservation of nature and cleanliness of the environment, many pristine forests with swamps and rivers have been preserved. The center of Germany has mountainous relief, and the mountains are also covered with dense forest Wild boars, deer, foxes and many squirrels are common in German forests.
• In Brandenburg you can hunt European roe deer. Brandenburg is an important agricultural and forestry region in Germany. Forests cover 35% of the land. The main crops are wheat, sugar beets, potatoes, vegetables and fruits. The main industrial centers are Eisenhuettenstadt (steel industry), Cottbus (brown coal mining), Ludwigsfelde (production of Mercedes-Benz trucks), Frankfurt an der Oder (Frankfurt) instrumentation). "Almost in any restaurant in Germany you will be offered game, and lamb, and beef. ( 🔗)
• I think that something like this can be tasted in some restaurant in the northwest of Germany.
• Cooking:
• Wash the roe deer meat (shoulder blade), put it in a saucepan, fill it with water and set it to cook. When the water boils, remove the foam. Put bay leaf, black and allspice peas, onions, carrots, celery, parsley root. After 1 hour, add salt to the broth. Cook for another 1 hour. We take out the meat. Freeing from the bones. We filter the broth.
• Ravioli dough:
• Put flour, eggs, salt, water and vegetable oil into the combine. Use the "hook" attachment to knead an elastic, resilient dough. Put the dough in a closed container and put it in the refrigerator for 1 hour.
• Filling:
• Finely chop the bacon and fry it in a pan. When the bacon is browned, put the finely chopped onions.
• Finely chop or pass the meat through a meat grinder. Finely chop the cabbage.
• When the onion becomes transparent, add the meat and cabbage, salt and pepper. Mix well. Fry the cabbage until golden brown, pour in the cream, put the coriander and garlic. Simmer for 10 minutes. Cool it down.
• We make ravioli.
• Roll out the dough with a ribbon. Put one teaspoon of the filling, after 5-7 cm. Close with another tape, press the dough between the filling and cut out with a mold.
• Cook in broth for 5 minutes. Serve with vegetables, sour cream.
• 
• Bon Appetit.

Time for preparing:

Very beautiful presentation! And the photos, as always, are great!