Potato casserole with venison, Norcina sauce and black truffle

Preparation	60'
Difficulty	Easy
Game	Roe deer
Calories	100 - 300
Activity	Running M 14', F 20'
People	4
Wine pairing	Colli Martani DOC Grechetto

Ingredients

For the Norcina sauce

G 120 venison meat
G 40 pure pork fresh sausage
N ½ anchovy in salt
N ½ shallot
N ½ clove of garlic
G 20 fine black truffle
Extra virgin olive oil to taste
Fine salt to taste
Ground black pepper to taste
Vegetable broth to taste
Wheat flour to taste

For the potato casserole

G 400 fresh potatoes with yellow paste
N ½ fresh leek
Extra virgin olive oil to taste
Salt and pepper to taste

Kcal 158*

*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

Chop the venison meat with a knife and crumble the sausage.
Heat the oil with the garlic, add the anchovy and the black truffle cut into brunoise. Sauté and season with salt and pepper.
At the end of cooking, remove the garlic and anchovy bones. Blend a part of the sauce and leave a part in cubes.
Prepare a light vegetable broth.
Fry the venison meat in oil with the chopped shallots. Add the crumbled sausage and brown.
Sprinkle the meat with a little flour.
Toast and, once the bottom is burnished, continue cooking with vegetable broth without allowing it to dry excessively.
Prepare the potato casserole. Wash the potatoes thoroughly and, starting from cold water, boil gently until cooked. Drain immediately and remove skin and damaged parts when they are still hot.
Gently sift the peeled potatoes without sticking the puree. Select the edible parts of the leek and wash them very carefully.
Finely chop and fry with oil. Be careful not to change the color of the leek, which must remain bright green. Add the potato pulp and let it dry over low heat. At the end of cooking, season with salt and pepper.
With a ø4 cm round ice cream portioner, obtain half-spheres from the mashed potatoes. Place a hemisphere in the center of the hot plate.
Trim the flan with plenty of Norcina sauce, garnished with fresh finely chopped parsley.

Potato casserole with venison, Norcina sauce and black truffle

Ingredients

Preparation

Other dishes from Roe deer