ROE DEER VENISON CANNELLONI WITH WOODLAND SCENT

Preparation	1h 45’
Difficulty	Medium
Game	Roe deer
Calories	900
Activity	Running M 78', F 108'
People	4
Wine pairing	Cerasuolo D’Abruzzo DOC

Ingredients

N 3 eggs
G 300 type 00 flour

For the bechamel sauce

G 200 milk, preferably whole
G 20 butter
G 20 flour
N 1 pinch of salt
N 1 pinch of pepper
Nutmeg to taste

For the filling

G 500 of ground roe deer venison
N 1 egg
G 100 Parmesan cheese
G 10 extra virgin olive oil

For the sauce

G 300 forest mushrooms
N 1 garlic clove
G 80 extra virgin olive oil

Kcal 860*

*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 slowly mix in the flour. Knead until you get a smooth dough, then shape into a ball. Wrap it in cling film and let it rest for about 30’. With a rolling pin, roll out the dough directly on the board, bringing it to the desired thickness. Once the dough is rolled out, cut into squares of approximately 15-20 cm. Blanch the pasta in salted water, then cool off in cold water. Place pasta on a cotton cloth.
For the filling, cook the minced roe deer venison in a pan with the oil; once cooked allow the meat to cool. Mix the meat with the Parmesan and the egg. Season with salt. For the sauce, heat a pan with the oil and garlic. When browned, add the mushrooms which have been cut into cubes. Add water and let them to cook, seasoning it 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. Add salt, pepper and nutmeg.
Take the squares of dough and, using a pastry bag, pipe on the filling. Roll the cannellone and cut. In the bottom of an ovenproof dish, pour half the bechamel and lay the cannelloni on top, followed by the sauce and the rest of the bechamel.
Bake in the oven at 200° C (392° F) for about 15’; remove from the oven and serve hot.

ROE DEER VENISON CANNELLONI WITH WOODLAND SCENT

Ingredients

Preparation

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