Venison and bone marrow agnolotti

Preparation	3h
Difficulty	Hard
Game	Deer
Calories	500 - 600
Activity	Running M 50'; F 69'
People	6
Wine pairing	Barolo DOCG

Ingredients

500g venison shoulder, shank or neck
1 l game or beef roast stock
N 2 beef marrow bones
30 ml extra-virgin olive oil
N 2 shallots, diced
N 4 garlic cloves
N 1 small carrot, diced
N 1 celery stalk, diced
N 2 thyme sprigs
N 1 bay leaf
30 ml tomato paste
125 ml ruby Port
15 ml aged balsamic vinegar
Salt and black pepper, to taste
Grated Parmigiano, to finish
50g butternut squash, finely diced
125 ml butternut squash purée
50g butter
Finely chopped chives, to finish

Kcal 550*

*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

Roast the bones marrow in a 225C oven cut side up for 10-15 minutes until the marrow is soft and beginning to bubble, Scoop out the marrow and place in the fridge.
While the marrow is roasting stew the venison. Heat the olive oil in a large pan over high heat. Season the venison with salt and pepper. Add the venison to the hot pan and sear all sides until brown and caramelized. Add the shallot, carrot and celery and cook for 2-3 minutes occasionally stirring. Add the port and stir in the tomato paste. Add the thyme, bay leaf and stock. Cover and transfer to the oven 150c and cook until fork tender, about 3 hours.
Once the meat is very tender remove from the pan and reduce the liquid by half until it has thickened to a glossy, sticky sauce. Pick the venison meat into small pieces and add to a blender with the sauce and roasted bone marrow. Pulse to combine but still chunky in texture not totally smooth.
Transfer the stuffing to a piping bag and pipe onto long sheets of pasta in 30 gram increments 2 cm apart. Fold the sheet over and pinch to seal. Cut with a pasta wheel cutter and sprinkle with fine semolina.
Blanch the agnolotti in salted boiling water for 2-3 minutes. Remove and toss with browned butter, sautéed squash and plate on top of the squash puree. Garnish with the chives and parmesan cheese.

Venison and bone marrow agnolotti

Ingredients

Preparation

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