Deer in the bard
Preparation 15min, cooking 2h 10min, Easy difficulty
1 kg of venison (the shoulder part), 100 g of lard, 1/2 onion, 1/2 glass of brandy, 100 g of butter. For the marinade: 1/2 I of Barolo, 1/2 onion, 2 bay leaves, a pinch of thyme, salt and pepper.
With a sharp knife, make holes in the meat and fill each hole with strips of lard, Now put it in a container with the wine, half an onion, peeled and sliced, the crumbled bay leaf, the thyme, salt and pepper and let it rest for 2 days, turning the meat 3-4 times.
After the indicated time, in a pan fry the other half of the finely chopped onion with half the butter, then add the meat, well drained, and brown it well, turning it more times; then add the marinara liquid to the meat and cook for at least an hour and a half.
In another pan, heat the remaining butter and pass the piece of meat well drained from the cooking juices; then wet it with the brandy and let it evaporate; then add the filtered cooking juices and finish cooking over low heat and covered container for a good half hour. Serve hot.