Recipe - Roe deer stuffed with artichokes:
Ingredients for people 4
1 shoulder or leg of venison;
3/4 artichokes depends on the size;
1 clove of garlic;
Extra virgin olive oil;
dry white wine to taste;
Salt and Pepper To Taste;
2 golden apples.
Roe deer stuffed with artichokes:
Clean the artichokes and cut them into slices. Brown them in abundant oil and a clove of garlic. Cooking must be done over high heat, leaving the artichokes crunchy and al dente. Debone the venison by opening the thickest parts of the pulp in a booklet, trying to obtain, as far as possible, a square. Salt the pulp a little inside and line it with thinly cut bacon, add the previously browned artichokes in the center and roll up the meat tying everything with kitchen string. Brown the meat well in a non-stick pan with extra virgin olive oil, salt and pepper on the surface.
Transfer the meat to a baking tray and sprinkle with ½ glass of dry white wine, transfer to the oven and cook at about 130 ° in static cooking for about 1 hour and a half (the time is purely indicative, it may take longer so check carefully cooking, the preparation must be soft to the touch but not chewy. If the touch has a balloon effect, the meat will not be sufficiently cooked, so continue cooking). When cooked, keep the meat aside and with the cooking liquid we make a sauce that will be used to finish the dish by adding a knob of butter, a grated nutmeg and if necessary some flour to thicken it. Cut the roast into slices about 1,5 cm thick, garnish with slices of grilled apples and slices of peeled orange. Finish the dish with the sauce and freshly ground pepper.
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