Deer stew
Preparation 10 min, cooking 3 hours 10 min, difficulty Easy.
1,5 kg of venison, 2 carrots, 2 celery sticks, 1 onion, 2 bay leaves, 1 sprig of rosemary, 2 cloves, 1 pinch of cinnamon, 1 glass of red wine, 3-4 ladles of broth, 2 teaspoons of flour, 4 tablespoons of extra virgin olive oil, salt and pepper.
Clean and wash the onion, carrots and celery, then chop finely, brown them in a pan with oil and add the meat cut into pieces; when it is browned, lightly salt and pepper, add the wine, let it evaporate and, before all the liquid is consumed, add the broth, rosemary, bay leaf, cinnamon and cloves.
Cook over low heat for 3 hours, making sure that the meat does not stick to the bottom.
Half an hour before the end of cooking, add the flour dissolved in a little water, in order to thicken
the sauce and adjust the salt if necessary. Finally bring to the table.