Cappellacci with venison and Mediterranean flavours

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Cappellacci with venison and Mediterranean flavours2023-08-10T13:58:13+02:00

Cappellacci with venison and Mediterranean flavours

  • CourseMain Course
  • Preparation2h 30’
  • Difficultymedium
  • Gameroe deer
  • Calories700 - 800
  • ActivityM 68’ F 94’
  • Persons4


G 200 roe deer meat
G 260 of “00” flour
N 3 eggs
N 1 onion
N 1 carrot
G 30 grated Parmesan cheese
mL 250 red wine
mL 250 vegetable stock
N 1 round eggplant
G 50 sheep milk ricotta
G 300 plum tomatoes
G 200 pitted Taggiasca olives
N 1 lemon
G 400 ricotta
Extra virgin olive oil to taste
Salt to taste


  • Cook the meat in a pressure cooker with the stock, red wine, onion, and carrot for around 15’.
  • Strain the meat and slice thinly.
  • Bake the whole eggplant in the oven at 190 °C (374 °F) for 1 h. Leave to cool. Mix the meat in a bowl with the sheep’s milk ricotta, Parmesan and the fleshof the eggplant.
  • Make the pasta dough with the flour, eggs and a pinch of salt, cover with cling film and leave it rest for 10’.
  • Roll out the pasta and cut into squares of around 6×6 cm. Fill the squares and seal to make the cappellacci.
  • Season the ricotta with salt, pepper and oil.
  • Cook the cappellacci in plenty of salted water, drain, then arrange in a serving dish with the diced plum tomatoes, the olives, ricotta and lemon zest.
  • Drizzle with oil and serve.



Wine CouplingContessa Entellina Syrah DOC

Other Info

Kcal 745*

*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.