CASARECCIA WITH FALLOW DEER RAGOUT AND PORCINI MUSHROOMS

Chef

Preparation	60'
Difficulty	Easy
Game	Fallow deer
Calories	600 - 700
Activity	Running M 61', F 85'
People	4
Wine pairing	Morellino di Scansano DOCG

Ingredients

For the ragout

G 350 venison meat
G 10 celery
G 15 red onions
G 10 carrots
G 35 porcini mushrooms
mL 8 red wine
Aromatic herbs to taste
Vegetable stock to taste

For the pasta

G 250 durum wheat semolina
G 200 flour “00”
G 250 egg yolk
N 1 egg
G 15 tomato concentrate
Salt to taste
Extra virgin olive oil to taste

Kcal 680*

*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

In a planetary mixer put the flours, eggs, oil and start to knead. When the mixture is well worked, add the tomato paste and continue to knead until everything is homogeneous. Let the dough rest in fridge for about 30-40′.
While waiting, cut the vegetables and the venison into cubes.
Heat the oil in a saucepan; as soon as it is hot, add the vegetables and herbs (rosemary, sage, marjoram, etc.) and let everything brown. Then add the venison meat, let it fry and at the end add the red wine. Let it cook adding some vegetable stock.
In the meantime, prepare the homemade pasta with a pasta press or make maltagliati by hand.
Next, clean the porcini mushrooms and separate the stalks from the caps. Grill the caps and cut the stalks coarsely.

CASARECCIA WITH FALLOW DEER RAGOUT AND PORCINI MUSHROOMS

Ingredients

Preparation

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