Credit to @whatstormeats Aynhoe Park venison cappelletti, wild mushrooms
It has been a hot minute since I last had my pasta machine out and what better occasion that with these absolutely deliciously filled pasta parcels stuffed with Aynhoe Park venison braised with red wine, wild mushrooms and tomatoes, packed generously into rich @cacklebean_eggs pasta dough and tossed in a buttery sauce laden with a plethora of wild mushrooms and butter, and finished with crispy sage leaves. The venison, which is exclusively from Brett Graham’s herd, is available directly from @nottinghillfishshop butchers counter and what better way to celebrate this beautiful meat but with this lovely dish. Best served with a bucket of red wine on the side.
The full recipe for this dish will be posted over with @nottinghillfishshop 🦑
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