Roast loin of venison with venison ravioli and roasted walnuts

This delicious recipe is by Rosemary Shrager and was cooked at the Sherburn in Elmet Craft and Food Festival 2017 using our venison. Serves 4 Method: First make the ravioli mixture by marinating the venison shoulder overnight with the garlic, peppercorns, bay leaves, thyme, juniper berries, allspice, carrots, and onion. Dry the meat and sear until brown on all sides. Place in a slow cooker and add the red wine and stock. Deglaze the frying pan with the brandy and add this along with the veg Slow cook (or casserole) for 2 hours or until the meat is very tender. Allow to cool and then remove the meat from the juices and shred finely. Keep the juice for the sauce. Make the pasta in a machine so that the flour and eggs combine. Add the oil and season while it is in the machine. Allow to rest in the fridge. Then to make ravioli, remove from the fridge and cut the dough into two pieces and roll into thin lengths taking it to the thinnest setting on the pasta machine Lay on length on a floured surface and dot small amounts of the meat mixture at 6 cm intervals. Brush water around each pile of meat and cover with the second sheet of pasta. Cut into squares around each portion or use a pasta cutter and press carefully to ensure there is no air trapped inside.  Repeat with each one and lay on a floured tray. Toss the walnuts in hot butter and set aside.  Halve the shallots and fry in a pan until the cut edge is blackened and carefully separate the layers to create the garnish for the dish. To make the sauce, soften the leek and bacon in a pan and then add the jelly.  Reduce this by half and add the red wine and reduce again. Next add the stock (or this can be the juice from the meat mixture) and reduce until a thick glossy texture. Put the venison loin into a hot oven for 15 mins and then allow to rest. Meanwhile cook the pasta in simmering water for 2 mins and drain well Finish the sauce by heating and adding the butter cube by cube. Slice the venison so there are 3 pieces per plate.  Serve by placing the roasted loin on celeriac purée, arrange the ravioli around the venison and spoon over some of the sauce.  Top with the walnuts and shallots and serve with green vegetables.