Spelt with Scamorza cheese, peas, rosemary, and deer tataky

Chef

Preparation	35'
Difficulty	Easy
Game	Deer
Calories	100 - 300
Activity	Running M 33', F 46'
People	4
Wine pairing	Valtellina Rosso DOC

Ingredients

G 300 deer fillet
G 200 spelt
G 50 peas
G 50 scamorza cheese
Chopped rosemary to taste
Extra virgin olive oil to taste
Salt and black pepper to taste

Kcal 361*

*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 60Kg and an average male weight of 80 Kg.

Preparation

Cook the spelt into boiling water for 20′, drain and cool in cold water. Drain again very well.
Blanch the peas into boiling water for few minutes; drain and cool.
Cut the scamorza into cubes.
Cut the fillet of venison into cubes and sear in a non-stick frying pan on one side only. Season with salt and pepper.
Season the spelt with the scamorza cubes, peas, chopped rosemary, salt, pepper and extra virgin olive oil.
Arrange the spelt on a serving dish, add the venison and garnish with rosemary and extra virgin olive oil.

Spelt with Scamorza cheese, peas, rosemary, and deer tataky

Ingredients

Preparation

Other dishes from Deer