PARTNERS
Deer braised plin, pumpkin cream and blue sheep’s cheese fondue
- CourseMain Course
- Preparation3h
- Difficultymedium
- Gamefallow deer
- Calories700 - 800
- ActivityM 72’ F 100’
- Persons6
Ingredients
For the pasta
G 400 wheat flour
G 100 “00” flour
G 230 egg yolk
N 2 eggs
For the pumpkin puree
G 600 pumpkin
mL 55 extra virgin olive oil
N 2 garlic cloves
G 8 salt
Thyme and rosmarine to taste
mL 100 water
For the blue sheep’s cheese fondue
G 100 blue sheep cheese
G 180 cream
For the deer braised
G 800 deer meat
G 100 carrot
G 150 onions
G 100 celery
mL 45 extra virgin olive oil
G 18 salt
L 1 vegetable stock
mL 250 red wine
Preparation
- Cut the deer meat into approximately 3 cm cubes, season it with salt, and brown in a tall pot with oil.
- Add diced celery, carrot, and onion to the meat, deglaze with red wine, and boil. Cook for another 2 h on gently heat.
- When the meat is cooked, shred it with a whisk and add the gravy.
- For the pumpkin puree, bake the pumpkin with all the other ingredients at 180 °C (356 °F) for 30’. Blend it and emulsify with oil and water.
- For the cheese fondue, heat the cream and blue sheep’s cheese in a bain-marie until it get a smooth fondue.
- For the pasta, mix the flours and egg yolk and let it rest for 30’.
- Roll out the dough into strips about 2 mm thick, place the deer filling along the strip, fold the lower edge of the dough over the filling, pressing well to remove any air.
- Finally, pinch the dough between the filling. Use a wheel pasta to cut away excess dough and make cuts between the fillings to separate the plins.
- Cook the plin in salted boiling water and cream the pasta in butter.
- Put the plin randomly on the plate. Garnish it with pumpkin puree and blue sheep’s cheese fondue.
Other
ChefEdoardo Sbaraglia
Wine CouplingGrignolino d’Asti DOC
Other Info Kcal 800* *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.
