Cinnamon roe deer
Preparation 10min, cooking 2h 10min, Easy difficulty.
800 g of venison, 2,5 dl of meat broth, 1 onion, 1 carrot, 1 stick of celery, 1 tablespoon of potato starch, 20 g of butter, 4 tablespoons of extra virgin olive oil. For the marinade: 1/2 l of full-bodied red wine, 1 onion, 1 clove of garlic, 10 juniper berries, 3-4 cloves, 1 sprig of rosemary, a few sage leaves, some cinnamon flakes, salt and pepper.
Put the venison in a bowl in which you have poured the wine, the onion cut into thin slices, the minced garlic, the juniper berries, the cloves, the cinnamon, the sage, the rosemary, the salt and the pepper, cover and leave to marinate for at least 24 hours, turning the pieces of meat often.
After this time, chop the carrot, onion and celery and fry them in oil; add the meat and, when it is browned, wet it with a glass of the liquid from the marinade, continuing to cook, over low heat and covered container for about 2 hours, adding, little by little, the lukewarm broth.
When cooked, remove the meat from the pan and keep it warm. Remove the cooking juices with a wooden spoon, pass it through a sieve and let it thicken with the starch and butter. Serve the meat with its sauce.
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