Il fallow deer, Together with cervo, mouflon, chamois, roe and boar they are part of the furred game and is mainly hunted in Emilia Romagna, Tuscany, Umbria, Marche and Sicily. Its presence on our tables is common and is cooked in a classic way because this type of game is characterized by meat laid down by the consistency very hard that, they need a marinating period, essential to make it more tender.
If you want to renew your cookbook and dare with a dish different from the usual, an idea could be the fallow deer goulash. The simple and tasty recipe is perfect for cooking this meat in the best way.
The fallow deer can be prepared in different ways: baked, cacciatore, stewed or as stew, it is with this type of cooking that the meat gives its best, remaining soft and juicy, perfect for a dinner or lunch in the company of your loved ones.
Let's see the ingredients to cook the Goulash from Daino.
Ingredients
800 gr of Buckskin pulp
100 ml of grappa
200 ml of red wine
50 gr of pork lard
2 tablespoons of tomato paste
400 gr of onions
1 clove of garlic
Sweet paprika to taste
Aromatic herbs (bay leaf, rosemary, thyme, marjoram)
Salt to taste
Preparation
The first thing to do when deciding to cook deer meat is to clean it thoroughly. Subsequently they must eliminate the fatty parts from the meat and proceed with the marinating.
The techniques are different, you can put it in a bowl to marinate it for one night whole with 1 l of water, 2 glasses of vinegar, oil extra virgin olive oil, 2 clovesgarlic crushed, 1 tablespoon of mustard, 1 tablespoon of Origan, chopped thyme and basil.
An alternative is to use citrus fruits which will make its flavor less strong. In this case, mix 120 ml of juice lime or Lemon; with 120 ml of oil extra virgin olive oil and herbs that you prefer.
After the marinating time, cut the pulp diced fallow deer, cleaned, washed and slice the onions. Subsequently cut the lard into slices, chop the garlic and parsley.
Put one on the fire casserole in which you will brown il lard, onions andgarlic until they wilt. Once browned, add the chopped meat, add salt and brown, stirring occasionally.
At this point you can merge the herbs and a tablespoon of paparika. Continue on simmer, stirring. In the course of cooking add the wine and grappa and let them evaporate.
When the alcoholic part has evaporated, add the tomato concentrate diluted in a tablespoon of water. Pour it into the saucepan, cover with a lid and continue the cooking for about an hour and a half always on low heat.
Once cooked, serve the deer goulash hot.