FALLOW DEER VENISON LASAGNA

Preparation	1h 45’
Difficulty	Hard
Game	Fallow deer
Calories	600 - 700
Activity	Running M 56', F 77'
People	4
Wine pairing	Colli Pesaresi red wine DOC

Ingredients

Ingredients

N 3 eggs
G 300 type 0 flour

For the bechamel sauce

G 200 whole milk
G 20 butter
G 20 flour
N 1 pinch of salt
N 1 pinch of pepper
Salt and pepper to taste

For the sauce

G 200 tomato puree
G150 lean ground fallow deer venison
N 1 garlic clove
G 80 extra virgin olive oil

Kcal 613*

*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 egg pasta, put the flour on the work surface, shaping into a volcano, pour the eggs, beaten earlier, into the middle and, working from the outside in, use a fork to mix in the flour. Knead the dough until you get a smooth mixture, then shape into a ball and wrap in cling film, letting it rest for approximately 30’.
With a rolling pin, roll out the dough directly on the board, bringing it to the desired thickness. Once the pastry is rolled out, cut into rectangles of any desired width.
Blanch the pastry pieces in salted water, then cool off in cold water. Place them on a cotton cloth to dry.
For the sauce, fry the garlic clove in a pan with oil, add the ground venison loin and brown. Next, add the tomato puree and a cup of water and cook until the water is completely absorbed. Season with salt.
For the bechamel, put the milk on to boil. Soften the butter with your hands and combine it with the flour bit by bit, creating a consistent mixture.
Once the milk has come to a boil, remove from heat and add the butter and flour mixture. Stir with a whisk until the mixture has completely dissolved. Season with salt, pepper and nutmeg.
In the bottom of an ovenproof dish, place a tablespoon of bechamel and one of sauce, set the pastry pieces on top and repeat for 5 layers.
Bake at 200° C (392° F) for 15-20’. Serve piping hot.

FALLOW DEER VENISON LASAGNA

Ingredients

Preparation

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