Spelt and Chestnut-Flour Open Ravioli with Game Ragout

Ragout

• 500 g (1 lb) hare, venison and pigeon, off the bone
• 1

Make sure the meat is of roughly even-sized small pieces. Dry them thoroughly. Brown the onion in the olive oil, and transfer it to a casserole. Brown the meat in batches, and transfer also to the casserole.

Add the spices, chocolate and half the wine to the pan. Bring to the boil, scrape up any residues stuck to the pan, and then add the remaining wine and the stock.

Bring to a