Deer Millefoglie

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Deer Millefoglie2020-05-27T15:56:59+02:00

Deer Millefoglie

  • CourseMain Course
  • Preparation60'
  • Difficultymedium
  • Selvagginadeer
  • Calories600 - 700
  • ActivityRun F 80’ M 58’
  • Persons4


For the home-made pasta

320gr  flour “00”

N 6 egg yolks

N 1 egg

Salt to taste


For the Venison ragout

30gr celery

30gr carrot

30gr onion

N 1 clove of garlic

Thyme, marjoram to taste

30gr extra virgin olive oil

200gr deer meat

400gr passata (tomato puree)

Salt to taste

Black pepper to taste


For the béchamel sauce

300gr milk

15gr  butter

15gr  flour

Nutmeg to taste

Table salt to taste

50gr Parmesan cheese


For the pasta

  • Mix flour with eggs and a pinch of salt. Knead it and cover the dough with cling film. Let it rest for 10 minutes.
  • Roll out the dough and cut it into rectangles of about 15 cm x 5 cm using a ravioli cutter. Cook for few minutes in boiling water, drain and lay on a linen cloth.

For the ragout

  • Heat the extra-virgin olive oil in a frying pan, stir-fry the garlic clove in half without the green germ, celery, carrot, onion, thyme and marjoram. Add the tomato puree and let cook for 30 minutes.
  • Cut deer meat with knife and cook in a non-stick frying pan over high heat. Then, pour the meat in the tomato sauce and stir to combine.

For the béchamel sauce

  • Bring milk to a boil with a pinch of nutmeg. Make a roux with butter and flour in another saucepan; add boiling milk stirring constantly with a whisk. Season with salt.
  • On a baking pan, alternate layers of pasta with layers of ragout and béchamel until you reach the top. Sprinkle with grated Parmesan cheese and bake in oven for about 20 minutes at 180°.




Wine CouplingLanghe Nebbiolo Monprà-Conterno Fantino