For the cannelloni with game filling, first peel and finely dice the onions and garlic for the ragout. Clean carrots and celery, also finely dice. Turn the game goulash through the middle disk of the meat grinder. Crush juniper berries in a mortar. Rinse tomatoes, dry and cut into coarse pieces.
Brown the minced meat in a roasting pan in 4 tablespoons of olive oil over high heat, season with salt and pepper and transfer to a work bowl. Roughly clean the roaster with kitchen roll.
Sauté carrots, onion, garlic and celery in the remaining olive oil until golden brown. Add the bay leaf, mince, rosemary, thyme and juniper. Fold in the paradeis pulp. Deglaze with the red wine and bring to the boil. Add the tomato pieces and sugar and pour in the game stock. Cook the ragout at a very moderate temperature for 4 1/2 hours uncovered. Stir from time to time. Allow to cool. Remove herb sprigs, fill the ragout into a piping bag.
Grease an ovenproof dish (36 x 24 cm) with the butter. Fill the cannelloni with the ragout (about 30 g per noodle) and place them close together in the mold.
For the sauce, melt the butter in a saucepan, stir in the flour and pour in the game stock. Add the juniper, rosemary, bay leaf and mange-tout mushrooms. Cook uncovered for 20 minutes, stirring. Season with salt and pepper.
Pour the sauce over the canneloni and cook in the heated oven at 18
Preparation Tip:
If you like, you can sprinkle the finished cannelloni with game filling with Parmesan cheese.
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