Trentingrana tagliolini, venison stock and bread sauce

Preparation	4h
Difficulty	Medium
Game	Deer
Calories	400 - 500
Activity	Running M 44', F 61'
People	4
Wine pairing	Pinot Nero

Ingredients

Kg 1 venison leg
G 200 semolina
G 140 flour 00
G 200 egg yolk
G 50 Trentingrana cheese
G 50 egg
G 200 onions
G 200 celery
G 150 carrots
G 100 bread
G 20 extra virgin olive oil to taste
Thyme, rosemary and sage to taste

Kcal 489*

*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 60 Kg and an average male weight of 80 Kg.

Preparation

Knead the flour with semolina, Trentingrana, egg yolks and pasta eggs. After kneading, let it rest for a couple of hours in the refrigerator covered with film. After this time, roll out the dough at approx. 5 mm.
Once the sheet has reached the right size and thickness, put it on a floured dish towel and with this help roll it up on itself. Using a long, smooth knife, slice the roll into slices of maximum 3 mm thick, sprinkle with flour and unroll, removing excess flour.
Dry on the pin or place them on a tray covered with a floured towel so that they do not stick together.
Roast the vegetables in the oven together with the cut meat in pieces of about 4 cm x 4 cm and, when ready, transfer to a small saucepan, coat with ice and cold water and boil for about 3 h. After cooking, adjust salt and pepper.
Prepare a bread sauce by removing the outer crust of the bread, then stir-fry the bread with oil until golden brown and then add water to the brim. Cook, add herbs and mix.
Cook the tagliolini in venison stock for 3-4′.
Place the bread sauce on the bottom, add tagliolini with the venison stock and a few pieces of boiled venison.

Trentingrana tagliolini, venison stock and bread sauce

Ingredients

Preparation

Other dishes from Deer