Wild Ragout with Chocolate Noodles

For the ragout: Rinse meat, pat dry, chop smaller as needed and place in a bowl. Peel onions and carrots, cut into pieces and add to the meat. Pour in red wine and Port wine so that everything is well covered. Fill pimento with juniper, pepper, bay leaf and cloves in a spice bag, add to the marinade, cover and let sit about 24 hours (or up to 48 hours) in the refrigerator.

Then pour marinade and reserve. Pat collected meat and vegetables dry. First brown meat in hot oil on all sides. Add vegetables and fry briefly and mix in tomato paste. Deglaze with brandy and as much marinade (with a spice bag) so that everything is just covered. Season with salt and pepper, cover and simmer gently for about 1.5 hours on low heat. As required, add liquid and stir.

For the dough: Pile flour on a work surface and make a well in the center. Stir in eggs with finely grated chocolate and oil. Sprinkle a pinch of salt and knead into a firm dough. If necessary, add some cold water or flour. Cover in plastic wrap and let it rest for about 30 minutes. Then roll out on a floured surface or with a pasta machine and cut into 1 cm (approximately 3/8 inch) wide ribbon pasta. Cover and let dry for about 20 minutes. Then boil noodles in salted water for 3-4 minutes until al dente.