Rustic spaghetti with fallow deer sauce and yellow peppers

Preparation	1 h 30'
Difficulty	Easy
Game	Fallow deer
Calories	600 - 700
Activity	M 56’; W 78’
People	4
Wine pairing	Cabernet

Ingredients

For the sauce:

G 250 g venison trimmings (fallow deer)
N 1 tablespoon paprika
N 1 yellow bell pepper
N 1 red bell pepper
N 1 red onion
N 1 sprig rosemary
Salt and pepper (to taste)

For the chitarra pasta:

N 4 eggs
G 400 spelt semolina or traditional durum wheat semolina

*620 kcal

For each hour of running at a medium-low speed (8 km/h), the average calorie expenditure is 8 kcal × kg × h. To burn the 620 kcal contained in this recipe, an average of 78 minutes is required for a woman (average weight of 60 kg) and 58 minutes for a man (average weight of 80 kg).

Preparation

Prepare the pasta dough by mixing the semolina and eggs until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
Roast the yellow pepper at 180°C (350°F) for 30–40 minutes. Peel it, blend with a pinch of salt and, if needed, add a little water to obtain a smooth cream.
Sauté the venison trimmings with a drizzle of oil, paprika, rosemary and salt for about 5 minutes. In the same pan, cook the red onion and red pepper, then blend and strain them before adding them to the meat. Finish cooking and season to taste.
Roll out the dough, cut it into chitarra spaghetti, cook in plenty of salted boiling water and toss with the venison sauce. Serve topped with the yellow pepper cream.

Rustic spaghetti with fallow deer sauce and yellow peppers

Ingredients

For the sauce:

For the chitarra pasta:

Preparation

Other dishes from Fallow deer