ROE DEER RAGU
Ready sauce with roe deer ragout.
Traditionally a mountain dish, the ragout has its origins in Alpine and Apennine cuisine. Soft and very delicate, as the meat of the roe deer is considered among the finest game meats, the ragout is perfect for pappardelle or tagliatelle, but it adapts perfectly to all types of pasta.
Ingredients
Venison 60%, pork, adult beef, tomato, extra virgin olive oil, garlic, onion, aromatic plants, salt, pepper, spices.
Average nutritional values per 100g
| Energy / Energy | 732 kJ / 176 kcal |
| Fats | 14g |
| of which saturated / of which saturated | 2,1g |
| Carbohydrates / Carbohydrates | 3,2g |
| of which sugars / of which sugars | 3,2g |
| Protein / Protein | 19,8g |
| Salt / Sodium | 2,2g |
| Fibers / Fiber | 0,7g |
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