Roe deer with blueberries
Preparation 20 min, cooking 2h 30min, Medium difficulty.
1 kg of venison meat, 1 jar of blueberry jelly, 80 g of lard, 1 onion, 1 glass of liquid cream, 2 tablespoons of flour, 3 tablespoons of extra virgin olive oil, salt and pepper. For the marinade: 1l full-bodied red wine, 4 bay leaves, 8 juniper berries, 1 sprig of rosemary, salt and pepper.
Remove the nerves and skin from the venison meat, wash it, dry it well and cut it into pieces; then place it in a container with the wine, juniper berries, bay leaf, rosemary, salt and pepper and marinate for at least 24 hours.
Chop the lard and onion and brown them in a pan with oil; then add the pieces of meat, drained from the marinade and floured, and fry them, turning them well for about 20 minutes.
As soon as they are golden, add salt, pepper and cook over low heat for about 2 hours, gradually pouring the marinade liquid with the aromas. When it is cooked, drain the meat and keep it aside; filter the cooking juices with a strainer and pour it into the same pan.
Add the cream, mix and add the meat too; stir a little more, transfer everything to a serving dish and serve hot with the blueberry jelly.
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