Emilian venison soup

Chef

Preparation	2h
Difficulty	Medium
Game	Deer
Calories	500 - 600
Activity	M 50’ F 70’
People	4
Wine pairing	Colli Bolognesi DOC Barbera

Ingredients

For the semolina
N 3 eggs
G 200 semolina
G 200 Parmesan cheese

For the deer broth
G 400 venison
G 500 bones
N 2 carrots
N 2 onions
N 2 celery sticks

For gasket
N 6 mushrooms
Extra virgin olive oil to taste
N 1 clove garlic
N 1 bunch of parsley

Kcal 560*

*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 venison broth, cut the onions in half and toast them in a frying pan.
Clean and mirepoix the celery and carrots. In a tall pot, brown the bones, add all the vegetables, cover with water and reduce by 50%.
Clean the meat and make some rags out of it. Brown the slices in a pan and cook them with the venison broth. Stay warm.
For the semolina, beat the eggs, add the semolina and finally the Parmesan. Pour the mixture into a buttered mould creating a layer of 1 cm.
Bake at about 180° (356°F) 10’, the mixture should be firm.
Cool and cut into 1 cm cubes.
Clean the mushrooms and cut them into 0.5 cm thick strips. In a pan, heat the oil with the garlic and brown the mushrooms.
Leaf through the parsley.
Place the venison strips on the base of the dish with the broth, add the semolina cubes, the browned mushroom strips and the parsley leaves.

Emilian venison soup

Ingredients

Preparation

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