Venison spaghetti with walnuts

Preparation	35mn
Difficulty	Hard
Game	Fallow deer
Calories	700 - 800
Activity	M 35' ; W 45'
People	4
Wine pairing	Alta Langa DOCG

Ingredients

For the spaghetti

G 100 spaghetti
ML 200 venison sauce

For the fir sabayon

ML 80 fir water
G 50 egg yolks
G 10 sugar

For the walnuts

8 walnuts

700 kcal*

For each hour of running at a moderate pace (8 km/h), the average energy expenditure is 8 kcal × body weight (kg) × hours. The calculation is based on an average body weight of 60 kg for women and 80 kg for men.

Preparation

Marinate the spaghetti in the venison sauce for about 4 hours so that it fully absorbs all the flavours.
Then cook the spaghetti directly over the embers, turning it continuously to prevent it from burning and to promote starch gelatinisation, until it reaches a cooked texture with a light smoky flavour.
Whisk the egg yolks with the sugar until the mixture becomes pale.
Cook the mixture over a bain-marie while emulsifying with the fir water, bringing the sabayon to a temperature of 82°C and maintaining a smooth, stable consistency.
Finely grate the walnuts using a Microplane to obtain an aromatic powder.
Arrange the fir sabayon around the edges of the plate and cover it with the walnut powder.
Shape the spaghetti into a nest and place it in the centre of the plate.

Venison spaghetti with walnuts

Ingredients

For the fir sabayon

For the walnuts

Preparation

Other dishes from Fallow deer