Venison, Plum, and Black Truffle Tortelloni

Preparation	1,5h
Difficulty	Easy
Game	Roe deer
Calories	400 - 500
Activity	M 41’ F 56’
People	4
Wine pairing	Romagna DOC Sangiovese

Ingredients

G 100 venison loin
G 300 all-purpose flour
G 250 potatoes
N 3 eggs
N 6 Reine Claude plums
N 1 black truffle
Butter to taste
Salt to taste
Thyme and rue to taste

Kcal 451*

*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

Begin by peeling the potatoes and slicing them into thin rounds. Place them in boiling water for a few minutes until they are tender. Drain them, then mash with a fork until smooth.
Finely chop the venison loin with a knife, mincing it as much as possible. Cook it in a non-stick pan without adding any fat, allowing it to brown well. Once cooked, combine the venison with the mashed potatoes, add thyme leaves, and season with salt. Mix well to create a uniform filling.
Mix the flour with the eggs and knead until you achieve a smooth, elastic dough. Cover with a container and let it rest for about 20’.
Meanwhile, clean the Reine Claude plums and blend them with a few rue leaves and a pinch of salt until you have a smooth, velvety sauce. Strain the sauce to remove any unblended parts, ensuring it is completely smooth.
Roll out the egg dough using a rolling pin or pasta machine until thin. Use a round cutter to cut pasta discs, then place a small amount of filling in the center of each disc. Fold the discs into tortelloni, shaping them as desired.
Cook the tortelloni in salted boiling water, then briefly sauté them in a pan with a knob of butter.
To plate, spread a spoonful of plum sauce on the bottom of each plate, arrange the tortelloni on top, and finish with a generous shaving of black truffle.

Venison, Plum, and Black Truffle Tortelloni

Ingredients

Preparation

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