Venison Tortellini in Brodo

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This Italian-inspired recipe comes straight from the kitchen at Maria G's in Kensington. It's a bit of a labour of love but is absolutely worth the effort for an impressive main at an autumnal dinner party.

This recipe will leave you with left-over pasta dough, and it’s best not to re-roll this to make more tortellini, as they will be dry. Instead, use it to make rough pasta scraps such as maltagliati – ideal covered in homemade pasta sauce.

Prep:1 hr and 20 mins.
Cook:4 hrs and 15 mins + resting.

subheading: BRODO:

olive oil, for drizzling

500g chicken wings, cut into pieces

100g thick-cut smoked bacon, cut into pieces

1kg venison bones, chopped

2 celery sticks, roughly chopped

2 long shallots, peeled and roughly chopped

1 carrot, roughly chopped

4 garlic cloves

10 thyme sprigs

sage leaves

6 black peppercorns

4 juniper berries, crushed

250ml white wine

2l good-quality chicken stock

subheading: PASTA:

500g 00 flour, plus extra for dusting

10 egg yolks, plus 3 whole eggs

20ml extra-virgin olive oil

subheading: TORTELLINI FILLING:

425g venison mince

40g pork fat, minced

40g lardo di colonnata or smoked pancetta, diced

small handful sage leaves, finely chopped

Directions at olivemagazine.com

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