STUFFED VENISON SAUSAGES

Preparation	30'
Difficulty	Easy
Game	Deer
Calories	300 - 400
Activity	Running M 30', F 42'
People	4
Wine pairing	Refosco dal Peduncolo Rosso DOC

Ingredients

For the sausages

G 500 deer meat
G 300 wild boar or pork belly
G 2 pepper
G 20 salt
M 2 sausage casing

G 300 yellow potatoes
G 50 cheese flakes
G 20 butter
mL 75 milk

Kcal 338*

*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

Prepare the sausages by combining the deer meat and wild boar belly previously ground. Season with salt and pepper and knead the mixture to blend well.
Stuff the sausage mixture by first making a knot at the end of the sausage casing (already cleaned and softened), at the end of the sausage casing tie the end. Leave to rest in the fridge.
Peel and cut the potatoes carefully.
Boil them in boiling water for about 20’. When the potatoes are cooked, drain the water, add the milk and butter, and mash everything together. Use a fork to better whip the mashed potato to create a smooth, fluffy finish.
Cook the venison sausages in a skillet over medium heat or on the grill.
When they are cooked through, cut them in half, add the puree and sprinkle the cheese on top. Bake for 10′ at 180° C (356° F) with fan assisted.

STUFFED VENISON SAUSAGES

Ingredients

Preparation

Other dishes from Deer