MISSOLTINO SPAGHETTI AND VENISON

Preparation	120'
Difficulty	Medium
Game	Roe deer
Calories	500 - 600
Activity	M 53’ F 73’
People	4
Wine pairing	Oltrepò Pavese Riesling Riserva DOC

Ingredients

G 600 cup of venison
G 320 spaghetti

For the rub
G 15 coriander
G 15 cumin
G 5 Cardamom
N ½ cinnamon stick
G 5 cloves
G 5 Sichuan pepper
G 5 fresh ginger
G 15 coarse salt
G 7 turmeric
G 10 paprika
G 5 dried garlic

For the cream at the missoltino
N 8 missoltino fillets
N 1 clove garlic
G 100 butter
mL 300 milk

Kcal 584*

*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

Dress up the cup of venison.
In a mortar, grind all the herbs finely until a powder is obtained and cover the venison cup entirely.
Wrap the meat cut with plenty of foil and cook until it reaches 90°C (194 °F) to the heart of the meat and let it cool. For the first cooking phase (about 1 h) keep the cut of meat at a greater distance from the embers, so as to make an indirect cooking and smoking. Store the cooking juices.
Fray the pulled and store inside its juices.
Cut the little rocket into pieces.
In a saucepan over low heat, heat the butter and skillet, add the garlic and milk and cook for about 20’. Remove the garlic, blend and filter to obtain a smooth cream.
Cook the spaghetti in low-salt boiling water, drain 4’ before cooking time, finish cooking in a pan with the missoltini cream.
Create a spaghetti nest on the plate and cover with the venison pulled.

MISSOLTINO SPAGHETTI AND VENISON

Ingredients

Preparation

Other dishes from Roe deer