Puffed pasta with pounded venison

Preparation	30'
Difficulty	Medium
Game	Deer
Calories	600 - 700
Activity	Running F 82’, M 60’
People	4
Wine pairing	Ciglio 2015 Az. Di Sante

Ingredients

G 500 peanut oil
G 300 g venison meat
G 20 shallot
G 10 mustard
N 12 conchiglioni (large pasta shells)
N 1 clove of garlic
Lemon juice to taste
Worcestershire sauce to taste
Salt and black pepper to taste
Extra virgin oil to taste
Straw paper

Kcal 660*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

Cook the conchiglioni in plenty of salted water for about 30′, let them boil slowly.
Drain, lay on a drying tray and bake at 40°C for about 12 hours.
Bring the temperature of the oil up to 200°C; stir-fry the conchiglioni. Drain and arrange over the straw paper.
Pound the venison meat with knife, season with the chopped shallot, garlic, mustard, Worcestershire sauce, few drops of lemon, extra virgin olive oil, salt and pepper.
Fill each conchiglione with the mixture. Serve with extra virgin olive oil and ground pepper.

Puffed pasta with pounded venison

Ingredients

Preparation

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