deer ravioli with homemade truffle pasta dough, beef and game sauce and olives from Nice. sliced truffle.

Stewed deer
Homemade truffle pasta dough
Black olives from Nice
Beef stock
Game stock
Dried cepes

For 8 portions. 
The filling.
8 deer steaks cut into chunks, 400ml red wine, 1 fennel bulb, 40g peeled shallots, 4 chopped garlic cloves, 16 black olives from Provence (pitted), 30ml of olive oil, 2 cups of beef stock, 1 sprig of rosemary, 2 bay leaves, 6 sprigs of thyme, 1 egg (beaten).
Season the flour with sea salt and black pepper. Toss the meat in it. Shake off any excess flour. In a deep frying pan sear the meat in the olive oil until browned on the outside. 
Take the meat out. Pour the wine into the pan at high heat and reduce by 3/4, then add more olive oil and sauté the fennel and shallots on medium heat until soft. Add the garlic and cook for another 5 mins.
Heat a crockpot to its highest setting and add the meat. Add the vegetables from the frying pan and the stock, rosemary, bay leaves and thyme. Cook on high heat for 30 mins. Turn down to low heat and cook for 6 hours until the meat is really tender.

The ravioli.
Take 1200g of flour (I’m using gluten-free flour) 12 whole eggs, 60g olive oil (truffle oil if you want to add personnality to the pasta, there is 0% truffle in truffle oil, but the taste simulate truffle very well, however it should only be used in ‘very’ small quantities or will become overpowering. 100g luke warm water, 16g salt.
Put the flour into a bowl and stir in all the other ingredients. Knead the dough until it no longer sticks to your hands. If too dry, add another egg. If too sticky, add flour. Leave an hour in the fridge. Then take it out and leave for 15mins before passing through the pasta machine set to 1 to 2mm in thickness. Before the last passage in the machine, sprinkle the pasta with grated truffle so as to press the truffle into the pasta as it goes through the machine. Cut the pasta into squares and fill with the meat. Use egg white to stick the two layers together.

Put 6g of dried ceps in 400cl of warm water for 15 mins. Mix 15g of beef stock cube with 500cl of water. Mix 25g of game stock powder with 500cl of water.
Fry 4 shallots (cut lengthways) and 1 pulped garlic clover in a pan until lightly golden. Add the beef stock and cook for 5 mins, then add the game stock. Cook a further 5 mins and add the dried ceps with the water which will now be quite dark and some grated truffle. Add sea salt and pepper, four thyme leaves and simmer to reduce for 15 mins, adding the black olives for the last 5 mins. The broth should remain quite liquid. 

Cook the ravioli in boiling water until they float. Pour the liquid of the broth into the bowls and place the ravioli. Add the olives and shallots from the sauce with some generous slices of truffle and a sprig of thyme to decorate the dish.