Cappellacci with venison and Mediterranean flavours

Preparation	2h 30’
Difficulty	Medium
Game	Roe deer
Calories	700 - 800
Activity	M 68’ F 94’
People	4
Wine pairing	Contessa Entellina Syrah DOC

Ingredients

G 200 roe deer meat
G 260 of “00” flour
N 3 eggs
N 1 onion
N 1 carrot
G 30 grated Parmesan cheese
mL 250 red wine
mL 250 vegetable stock
N 1 round eggplant
G 50 sheep milk ricotta
G 300 plum tomatoes
G 200 pitted Taggiasca olives
N 1 lemon
G 400 ricotta
Extra virgin olive oil to taste
Salt to taste

Kcal 745*

*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

Cook the meat in a pressure cooker with the stock, red wine, onion, and carrot for around 15’.
Strain the meat and slice thinly.
Bake the whole eggplant in the oven at 190 °C (374 °F) for 1 h. Leave to cool. Mix the meat in a bowl with the sheep’s milk ricotta, Parmesan and the fleshof the eggplant.
Make the pasta dough with the flour, eggs and a pinch of salt, cover with cling film and leave it rest for 10’.
Roll out the pasta and cut into squares of around 6×6 cm. Fill the squares and seal to make the cappellacci.
Season the ricotta with salt, pepper and oil.
Cook the cappellacci in plenty of salted water, drain, then arrange in a serving dish with the diced plum tomatoes, the olives, ricotta and lemon zest.
Drizzle with oil and serve.

Cappellacci with venison and Mediterranean flavours

Ingredients

Preparation

Other dishes from Roe deer