Truciolotti with peppers, thyme and venison

Chef

Preparation	30'
Difficulty	Easy
Game	Fallow deer
Calories	500 - 600
Activity	Running M 47', F 65'
People	4
Wine pairing	vino Giglio 2015 Tommaso Di Sante

Ingredients

G 400 truciolotti pasta
G 150 yellow and red peppers
G 200 lean venison
N 1 clove of garlic
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Thyme to taste

Kcal 520*

*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

Clean the peppers accurately, remove the seeds and the white parts, then wash them accurately under running water. Cut them into cubes.
Mince the venison using a sharp knife.
Heat the oil in a pan, add the garlic, the minced meat, the peppers and let cook. Season with salt and pepper.
Cook the truciolotti in plenty of boiling salted water, drain and toss with the pepper and venison sauce. Garnish with some thyme and serve.

Truciolotti with peppers, thyme and venison

Ingredients

Preparation

Other dishes from Fallow deer