VENISON STOCK SPAGHETTI

Preparation	10'
Difficulty	Easy
Game	Deer
Calories	100 - 300
Activity	M 25’ F 35’
People	4

Ingredients

For the stock
kG 3 venison bones
N 2 carrots
N 2 celery
N 2 Spanish onions
N 4 bay leaves
N 4 roma tomatoes
N 1 cup red wine
G 10 salt
G 5 peppercorns
Thime and parsley to taste
Water to taste

For the spaghetti
G 250 spaghetti
N 4 egg yolks
Parmesan cheese to taste
Salt and pepper to taste

Kcal 280*

*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

Roast the bones in an oven at 200 °C (392 °F). Then, transfer the bones into a large stock pot with vegetables, herbs, wine, salt and pepper. Cover with water and bring to a boil over high heat.
Once boiling, simmer over very low heat for 6 to 8 hours. Finally, strain the stock with a sieve. For a thicker fuller taste return the stock to a clean pot and reduce over high heat by 1/3 to concentrate the flavor. It can be stored for up to 5 days in the fridge or frozen.
Cook the pasta in a 3 L of stock. Serve it in the plate with an egg yolk in the middle and pour the hot broth all around the pasta. Grate fresh parmesan cheese over top and season with salt and pepper. Serve hot.

VENISON STOCK SPAGHETTI

Ingredients

Preparation

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