Braised venison plin, pumpkin cream and blue sheep’s cheese fondue

Preparation	3h
Difficulty	Medium
Game	Fallow deer
Calories	700 - 800
Activity	M 72’ F 100’
People	6
Wine pairing	Grignolino d’Asti DOC

Ingredients

For the pasta
G 400 wheat flour
G 100 “00” flour
G 230 egg yolk
N 2 eggs

For the pumpkin puree
G 600 pumpkin
mL 55 extra virgin olive oil
N 2 garlic cloves
G 8 salt
Thyme and rosmarine to taste
mL 100 water

For the blue sheep’s cheese fondue
G 100 blue sheep cheese
G 180 cream

For the deer braised
G 800 deer meat
G 100 carrot
G 150 onions
G 100 celery
mL 45 extra virgin olive oil
G 18 salt
L 1 vegetable stock
mL 250 red wine

Kcal 800*

*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

Cut the deer meat into approximately 3 cm cubes, season it with salt, and brown in a tall pot with oil.
Add diced celery, carrot, and onion to the meat, deglaze with red wine, and boil. Cook for another 2 h on gently heat.
When the meat is cooked, shred it with a whisk and add the gravy.
For the pumpkin puree, bake the pumpkin with all the other ingredients at 180 °C (356 °F) for 30’. Blend it and emulsify with oil and water.
For the cheese fondue, heat the cream and blue sheep’s cheese in a bain-marie until it get a smooth fondue.
For the pasta, mix the flours and egg yolk and let it rest for 30’.
Roll out the dough into strips about 2 mm thick, place the deer filling along the strip, fold the lower edge of the dough over the filling, pressing well to remove any air.
Finally, pinch the dough between the filling. Use a wheel pasta to cut away excess dough and make cuts between the fillings to separate the plins.
Cook the plin in salted boiling water and cream the pasta in butter.
Put the plin randomly on the plate. Garnish it with pumpkin puree and blue sheep’s cheese fondue.

Braised venison plin, pumpkin cream and blue sheep’s cheese fondue

Ingredients

Preparation

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