Wild Ramen

Preparation	4h
Difficulty	Hard
Game	Fallow deer
Calories	100 - 300
Activity	M 26’ , F 36’
People	4
Wine pairing	Pinot Nero dell’Alto Adige

Ingredients

G 800 venison nut
G 50 salt
G 50 sugar
N 6 quail eggs
N 2 celeriac
G 50 vinegar
Extra virgin olive oil, salt and pepper to taste
Redcurrant to taste

For the broth:

G 500 venison bones
G 50 celery
G 50 carrots
G 50 onions
Ice to taste
Rosemary, sage, bay leaf, thyme to taste

Kcal 290*

*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

For the broth, roast the bones in the oven at 180°C (356°F)
Meanwhile, brown the vegetables in a tall pot, previously cleaned and cut into mirepoix
Combine the bones in the pot, add the ice and cover with water
Reduce by half then filter and degrease
Remove the venison nut and season with salt, pepper, sugar and wrap in foil, let stand for 2 h.
Heat the oven to 220°C (428°F), bake on a grill the venison nut previously seasoned with a drizzle of oil. Cook the meat until it has reached 54°C (129°F) in the heart and let it cool.
For the noodles, peel the celeriac and with the help of a Japanese peeler form spaghetti. Season with salt, oil and vinegar and leave to marinate for 2 h.
Heat them in a hot iron pan before serving.
Cook the quail eggs for 2’ in a saucepan filled with boiling water. Peel the eggs and cut them in half.
Clean the mushrooms and cut them in half, grill them on a hot grill with a drizzle of oil.
Wash and shred the currants.
Place the celeriac noodles, sliced venison, quail eggs, mushrooms on the plate and currants.
Finish the dish by pouring in some boiling broth.

Wild Ramen

Ingredients

Preparation

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