Venison and porcini cannelloni with red wine and orange glaze

Impress your guests with Paul Blloxham's splendid, autumnal pasta recipe, combining red wine, venison and porcini mushrooms to great effect
By Paul Bloxham
Venison and porcini cannelloni with red wine and orange glaze
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: plus 30 mins resting
  • Effort: medium



  • 3 tbsp butter
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 stick celery
  • 4 tomatoes, skinned, deseeded and diced
  • 450 g minced venison
  • 225 g minced pork
  • 100 g fresh cep mushrooms, sliced
  • 2 tsp thyme, leaves only
  • 100 g parmesan, rated, plus extra for serving
  • 1 tbsp flour
  • 200 ml milk
  • black pepper
  • pinch of freshly grated nutmeg
  • 1 egg, eaten
  • wilted spinach, to serve

For the red wine glaze:

  • 350 ml red wine
  • 300 ml dark veal stock
  • grated zest and juice of 1 oranges
  • 1 liquorice root
  • 2 clove garlic, peeled
  • knob of butter

For the pasta dough:

  • 400 g '00' flour
  • 1/2 tsp salt
  • 4 eggs
  • 1/2 tsp extra virgin olive oil


1. First make the pasta dough. Put the flour, salt, eggs and olive oil in a food processor. Pulse until the mixture forms an elastic, slightly sticky dough. Wrap the dough in plastic and set aside to rest for 30 minutes at room temperature.

2. In a large heavy-based frying pan, heat two tablespoons of butter over high heat until it foams and subsides. Add in the carrot, onion, celery and tomato, minced venison and pork, ceps and thyme, mixing well.

3. Fry, stirring often, over a high heat until the mixture begins to brown.

4. Spoon off the excess fat. Add in the Parmesan, flour and milk, mixing well Reduce the heat to a simmer.

5. Cook for 10 minutes, stirring regularly, then remove from heat and set aside to cool. Season with salt and freshly ground pepper. Add in the nutmeg and mix in the egg. Set aside.

6. To make the red wine glaze, place the red wine, veal stock, orange zest and juice, liquorice and garlic in a saucepan. Bring to the boil and cook briskly until reduced by half. Strain into a pan, gently heat through, whisk in the butter, then set aside.

7. Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 10 x 15cm.

8. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, making 16 cannelloni.

9. Bring a large pan of salted water to the boil. Add in the cannelloni and cook until tender; remove with a slotted spoon . Plunge in a large bowl of iced water, then remove with a slotted spoon and drain on a clean tea-towel.

10. Heat the remaining butter in a large deep frying pan. Add in the cannelloni and fry gently until heated through. Season with salt and freshly ground pepper.

11. Place the cannelloni on a bed of wilted spinach, dress with the red wine glaze and sprinkle with Parmesan. Serve at once.

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