Recipe: Wild cannelloni
This is what you need:
Ingredients for the filling:
300 g. fallow deer (or wild boar, roe- or red deer)
500 g. cannelloni
1 onion, finely chopped
1 garlic, finely chopped
1 handfuld fresh basil
1 can chopped tomatoes
Parmasan, finely grated for topping
Ingredients for the bechamel-sauce:
2 tbsp. butter
2 tbsp. flour
4 dl. milk
50 g. Prima Donna or other tasty cheese
Salt, pepper and nutmeg
Here's how you do it:
Turn the oven to 200 degrees
Filling: chop the onion and garlic, and fry in oil in a pot. Fry the meat until brown, and add chopped tomato and fresh basil, salt and pepper. Let it simmer while preparing bechamel-sauce.
Bechamel-sauce: melt butter on low heat, add flour in small amounts while whisking. Slowly add milk, while whisking. Add salt, pepper, nutmeg and grated cheese.
Cannelloni: fill the cannelloni and place in a baking tray. Pour bechamel-sauce on top and sprinkle parmesan and olive oil on top. Season with salt and pepper and bake in oven for about 40 min.
Tip! Serve with a fresh tomato, mozzarella and basil salad. Bon appetit!
Text and photo: Mette Karin Petersen
Visit NORMA Ambassador Mette Karin Petersen on Instagram