Pasta and roe deer meat “Minestrone”

/Pasta and roe deer meat “Minestrone”
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Pasta and roe deer meat “Minestrone”

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginadeer
  • Calories300 - 400
  • ActivityRun F 46’ M 34’
  • Persons4


300 gr penne pasta
200 gr vegetable mix for Minestrone (carrots, potatoes, celery, courgettes)
200 gr finely chopped venison meat
1 garlic clove
salt and pepper to taste
extra-virgin olive oil to taste


Blanch the vegetables in salted boiling water, then drain.

Cook the penne pasta in a large pot of salted boiling water. Once cooked and drained, sauté the pasta with the vegetables and a small amount of oil in a pan.

Use a different non-stick pan to cook the venison meat over high heat for about 1-2 minutes, add salt and pepper.

Place the pasta together with the vegetable mix on a serving plate, top with the browned meat and some olive oil.

Video Gallery


Wine CouplingTraminer Alto Adige

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