Puffed pasta with pounded venison

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Puffed pasta with pounded venison2024-03-25T11:17:32+01:00

Puffed pasta with pounded venison

  • CourseStarter
  • Preparation30'
  • Difficultymedium
  • Gamedeer
  • Calories600 - 700
  • ActivityRunning F 82’, M 60’
  • Persons4


G 500 peanut oil
G 300 g venison meat
G 20 shallot
G 10 mustard
N 12 conchiglioni (large pasta shells)
N 1 clove of garlic
Lemon juice to taste
Worcestershire sauce to taste
Salt and black pepper to taste
Extra virgin oil to taste
Straw paper


  • Cook the conchiglioni in plenty of salted water for about 30′, let them boil slowly.
  • Drain, lay on a drying tray and bake at 40°C for about 12 hours.
  • Bring the temperature of the oil up to 200°C; stir-fry the conchiglioni. Drain and arrange over the straw paper.
  • Pound the venison meat with knife, season with the chopped shallot, garlic, mustard, Worcestershire sauce, few drops of lemon, extra virgin olive oil, salt and pepper.
  • Fill each conchiglione with the mixture. Serve with extra virgin olive oil and ground pepper.



Wine CouplingCiglio 2015 Az. Di Sante

Other Info

Kcal 660*

*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 60Kg and an average male weight of 80 Kg.