La typical cuisine of Valtellina it is appreciated for the definite flavors and the combinations that make the difference. There game is an integral part of this gastronomic tradition, so why not try a special and appetizing recipe like jugged deer? Accompanied by the polenta, it can be considered a unique course for the satiety it guarantees after tasting it. The cervo it is an animal that perhaps could not convince a little when it comes to food, in reality this meat it should be valued and exalted all the year.
Characteristics of venison
Il best before date of deer meat ha ancient origins, we can find evidence of this in several countries of the Northern Europe and the world.
In recent years, quadruped hunting has been limited, but farms are spreading.
The presence of the deer in the recipes it is especially due to his own characteristic meats. As the hare and boar, venison has a very dark color, almost red, completely different from the classic veal we are used to.
In addition to the color, the main feature is the consistency. The tenacious quality means that it must be subjected to a maturation period before being consumed. To this must be added the marinating for to dilute the strong flavor a little that not everyone is used to eating. Finally, the baking must be very long because only hours of boiling allow the meat to become more tender.
Although it has essential qualities, such as proteins, about 20% and fats, about 3%, on Italian tables it is not very used. It rarely becomes the protagonist of lunches or dinners, it is reserved especially for special occasions.
Venison marinade
The scarce presence on the Italian tables is due to strong flavor, with earthy hints and a sweet aftertaste that is not appreciated by everyone. To mitigate these characteristics the best way to cook it is to make it marinate even for several hours, so from attenuate the wild flavor.
It is usually marinated in Red wine, with its full-bodied and decisive taste manages to limit the flavor of the meat, but if you prefer to cook it in white you can also choose the White wine, there is no shortage of those with fruity properties that go well with meat.
In addition a series of spices, such as pepper, cloves, juniper, bay leaf, rosemary and in some cases even the citrus fruits or the ginger that go well with venison.
When we prepare the marinade we must take precautions to get it out at its best. The first thing to do is eliminate fat. Unlike that of other animals, that of deer it's not good. So in cooking to prevent the meat from drying out we can add that of pigand, bacon or lard.
Better to cut the meat a small pieces, why like this the marinade manages to penetrate well inside, and to soften the meat, which it would not do in the case of large pieces.
Types of cooking of deer
Le cooking the most suitable are those long, Then the braised can be the protagonist of the table, how's that baked in the oven for a more informal dinner. If you love the traditional cuisine, you can't do without the ragout accompanied by strictly homemade noodles.
For those who prefer experience in the kitchen, one way to cook venison is in bitter-sweet. Sultanas or wild berries jam are the perfect combinations because with the sweetness and acidity they dilute the strong flavor of the meat.
If, on the other hand, you want to make the deer the protagonist of aperitifs or appetizersi, you can choose to prepare the Ham. Naturally seasoned or smoked, as the Norwegian tradition teaches, it will make salami a delicious dish that is difficult to resist.
Juniper berries
Le Juniper berries they are among the most suitable spices when we decide to marinate. Both for wild and red meat, thanks to them strong and pungent flavor they manage to dilute the wild flavor and at the same time give an edge to the classic veal. Indeed, the use of the spice has ancient origins which date back to Roman times.
In addition to organoleptic characteristics, the berries have numerous virtues. First of all is the ability to promote digestion, moreover, it is a natural antiseptic for the urinary and respiratory tract useful in colder periods to quell cough.
In some cases, the berries are extracted fromoil used for massages, thanks to its antirheumatic properties, it helps relax contracted muscles, to prevent cramps and to tone the connective tissues.
Now that we have discovered how to best cook venison and what are the benefits of an important spice like juniper, we just have to discover the ingredients and the preparation of our recipe.
Ingredients
2Kg of venison
1 slice of bacon
1 bottle of red wine
nutmeg
2 cloves
1 coast celery
2 carrots
1 onion
1 clove of garlic
2 bay leaves
3 sage leaves
a sprig of rosemary
a small bunch of wild thyme
peppercorns
3 juniper berries
50g of butter
oil, salt and pepper,
1/2 glass of cream
1 spoon of bitter cocoa
Preparation
To prepare the meat and make sure that it performs at its best in cooking, cut it into small pieces and leave it marinate for two days in wine with spices, celery cut into small pieces, carrots, sliced onion, garlic, sage, rosemary, thyme, bay leaf, salt and pepper. During these 48 hours turn the meat from time to time to make sure that the liquid fits well into each piece.
After this time, remove it from the marinade and drain it. Heat in a panand 3 tablespoons ofoil and 50g of salted butter, join the bacon to dadini, to give the dish more flavor and the right amount of fat. When it has become crunchy add the meat and brown it. To give it more flavor, grate the nutmeg, the cloves and add a pinch of salt.
Drain the vegetables from the marinade and add them to the meat. Cook all for about 20 minutes then add the marinade liquid little by little, bring to a boil. Now lower the heat and cook with the lid on for a couple of hours.
When the meat is cooked, froll the vegetables in the sauce. Shrink the liquidor adding, if you like, cooking cream to dilute the flavor of the wine, and a spoonful of unsweetened cocoa.
Cut the meat into slices, add the sauce and if you want also with polenta to have a tasty dish that is difficult to resist.